Prime Rib , Leftovers , Hash , Eggs
Best for: A hearty day-after-Christmas breakfast using C01 leftovers.
Christmas prime rib earns another place at the table in this crisp potato hash. Peppers, onions, and skillet-fried eggs turn yesterday’s roast into a relaxed breakfast worth gathering for.
Grill: Two-zone medium heat at 375°F, with a skillet over moderate direct heat and an indirect area for gentle reheating. Equipment: Covered grill, 12-inch cast-iron skillet, saucepan, small skillet with lid, instant-read thermometer, spatula.
Ingredients
30–35 Minutes Total: 50–55 minutes.
- 1 1/2 lb Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 lb cooked leftover prime rib, fat trimmed and meat cut into 1/2-inch cubes
- 2 tablespoons neutral cooking oil, divided
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 teaspoon Diamond Crystal kosher salt (2.8 g)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup unsalted beef stock
- 1 tablespoon unsalted butter
- 4 large eggs
- 2 tablespoons chopped fresh parsley
Directions
Use roast refrigerated within 2 hours of the original meal, stored at 40°F or below, and no more than 3–4 days old; reheating does not restart that clock. Keep the beef refrigerated while preparing the potatoes and preheat the two-zone grill to 375°F.
Put potatoes in a saucepan, cover with cold water, bring to a boil, and simmer for 5–7 minutes until barely tender. Drain thoroughly and let steam-dry while the skillet heats.
Heat 1 tablespoon oil in the large skillet over moderate direct heat. Cook onion and bell pepper for 5–6 minutes, then transfer to a bowl; add the remaining tablespoon oil and the potatoes to the skillet.
Season potatoes with salt, pepper, and paprika and cook for 10–12 minutes, turning occasionally to develop browned edges. Return the vegetables, add cold diced beef and stock, and move to indirect heat; close the grill lid and heat for about 5–7 minutes, stirring until the hash and beef reach 165°F throughout.
While the hash reheats, melt butter in the second skillet over moderate heat, crack in the eggs, and cover. Fry 4–6 minutes, or until both whites and yolks are firm; flip briefly if needed to finish the yolks.
Divide the hot hash among four plates, top each with a fully cooked fried egg, and sprinkle with parsley. Refrigerate any remaining hash within 2 hours and use within the original roast’s 3–4-day storage window.
Grilling tip: Brown the potatoes before adding the beef so the hash gets crisp while the leftover roast spends less time over heat.
Start with the leftovers from Smoked Prime Rib with Garlic-Herb Crust.
Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.
