Prime Rib Hash* Recipe
shaved prime rib, onions, red peppers, potatoes, two eggs, biscuit
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Ingredients
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Prime Rib Hash
Biscuit (pan-biscuit or store-bought)
Method
Prime Rib Hash
- 1
- 2
Heat Pan
Heat a large skillet over medium-high heat. Add the neutral oil and 1 tablespoon butter. Swirl to coat and let the butter foam but not brown.
- 3
Cook Potatoes
Add the drained, dried potatoes in a single layer (work in batches if necessary). Let them sear undisturbed 4–5 minutes to develop a golden crust, then stir or flip pieces to brown on multiple sides, about another 4 minutes total.
- 4
Add Aromatics and Peppers
Reduce heat to medium. Push potatoes to the side and add diced onion and red pepper to the cleared space with a pinch of salt. Cook 3–4 minutes until softened and beginning to brown, then stir together with the potatoes. Add the minced garlic and thyme and cook 30–45 seconds until fragrant.
- 5
Season and Add Prime Rib
Sprinkle smoked paprika, kosher salt, and black pepper over the hash. Add the shaved prime rib and stir to combine, gently warming the meat into the potatoes and vegetables. Cook 2–3 minutes more until the beef is heated through and edges caramelize slightly. Taste and adjust seasoning.
- 6
Keep Warm
Lower heat to low and keep the hash warm while you cook the eggs and finish the biscuits.
- 7
Cook Eggs
In a separate nonstick skillet, melt a small pat of butter over medium-low heat. Crack two eggs and fry to your preference: sunny-side up (cover skillet and cook 2–4 minutes until whites set), or over-easy (cook 2 minutes, flip gently, cook 30–45 seconds). Season eggs with a pinch of salt and pepper.
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Biscuit
- 9
Make Dough
Preheat oven to 425°F (220°C). In a bowl, whisk together the flour, baking powder, sugar, and salt. Cut the cold butter into the flour with a pastry cutter or fork until the mixture resembles coarse crumbs with pea-size bits of butter remaining. Stir in the buttermilk until a shaggy dough forms—do not overmix.
- 10
Shape and Bake
Turn the dough onto a lightly floured surface, gently fold it over 2–3 times to bring it together, and pat to about 3/4-inch thick. Use a 2.5-inch round cutter (or a glass) to cut out two biscuits. Place them on a baking sheet lined with parchment, brush tops with melted butter, and bake 12–15 minutes until risen and golden.
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