Prime Rib Hash & Eggs Recipe

Prep potatoes

Parboil diced russet potatoes in salted boiling water for 6–8 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry for 5 minutes so surfaces dry (this helps them crisp).

Caramelize onions

Heat a large heavy skillet (10–12 inches) over medium heat. Add 1 tablespoon butter and 1 tablespoon oil. Add the thinly sliced yellow onion and a pinch of salt. Cook, stirring occasionally, for 12–15 minutes until deeply golden and caramelized. If onions begin to stick, lower heat and add a splash of water.

Crisp potatoes

Push caramelized onions to one side of the pan, add remaining 1 tablespoon butter and increase heat to medium-high. Add the parboiled potatoes in a single layer and let them sear without disturbing for 3–4 minutes to develop a crust. Flip or toss and continue to cook another 3–4 minutes until most surfaces are golden and crisp.

Add aromatics & prime rib

Reduce heat to medium. Stir in the minced garlic, smoked paprika and thyme; cook 30 seconds until fragrant. Add the diced prime rib and the diced tomatoes. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Cook, tossing gently, 2–3 minutes just to warm the beef and let tomatoes soften slightly. Taste and adjust seasoning.

Finish

Once everything is hot and well combined, stir in chopped parsley. Keep the skillet over very low heat or transfer to a warm oven (200°F / 95°C) to hold while you cook eggs and sauce.

Poach eggs (preferred)

Bring a medium saucepan of water to a gentle simmer and add 1 teaspoon white vinegar and a pinch of salt. Stir to create a gentle whirlpool. Crack each large egg into a small bowl, then slip egg into the simmering water one at a time. Poach for 3–4 minutes for a set white and runny yolk (adjust time for firmer yolk). Use a slotted spoon to lift eggs and briefly rest on paper towel to drain.

Alternative: Fried or sunny-side

If you prefer fried eggs, heat a small nonstick skillet over medium-low and add 1 teaspoon butter. Crack eggs in and cook to order: 3–4 minutes for set whites with runny yolk (cover for top to set) or longer for fully set yolk.

Prepare double boiler

Set a heatproof bowl over a saucepan of barely simmering water (bowl should not touch the water). Place the 2 egg yolks in the bowl and whisk briskly until they lighten slightly, about 30 seconds.

Emulsify

While whisking constantly, add the warm melted butter very slowly in a thin stream, starting drop by drop and increasing to a steady stream as the sauce thickens. If the sauce becomes too thick, whisk in 1 teaspoon warm water. Once fully emulsified, whisk in 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, a dash of cayenne or hot sauce, and a pinch of kosher salt. Keep warm but do not overheat (remove from heat if necessary).

Adjust and hold

Taste and adjust acidity or seasoning with a little more lemon or salt. Keep the hollandaise warm by placing the bowl in a pan of warm water off the heat until ready to serve.

Divide the prime rib hash between plates (or keep in one skillet for family-style). Top each portion with the two eggs cooked to order. Spoon 2–3 tablespoons hollandaise over the eggs and a little onto the hash. Garnish with additional chopped parsley and freshly ground black pepper. Serve immediately.