Hilltop Prime Rib Skillet Recipe

Prepare skillet

Heat a 10–12 inch cast-iron or oven-safe skillet over medium-high heat until hot, about 2 minutes. Add 1 tbsp vegetable oil and 1 tbsp butter, swirl to coat.

Add the thawed, well-drained hashbrowns to the skillet, spread into an even layer. Press down gently with a spatula. Season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.

Let the hashbrowns cook undisturbed for 4–6 minutes so a golden crust forms. After the bottom is golden, flip sections (or flip entire layer in halves) and continue to cook another 4 minutes until the other side is crisp and golden. Reduce heat to medium.

While hashbrowns cook, heat a small sauté pan over medium heat with remaining 1 tbsp butter. Add 1/2 cup diced yellow onion and 1/2 cup diced green bell pepper. Cook, stirring occasionally, until softened and beginning to brown, about 4 minutes.

Add 1 cup sliced mushrooms to the pan and continue to cook until mushrooms release liquid and begin to brown, about 3–4 minutes. Stir in 1 tsp minced garlic and cook 30 seconds more. Season vegetables lightly with a pinch of salt and pepper.

Transfer the cooked vegetables evenly over the cooked hashbrown layer in the skillet, leaving some exposed crispy edges.

If prime rib is chilled, bring to near room temperature (about 10 minutes) and slice/dice into bite-size pieces. Scatter the 8 oz prime rib evenly over the hashbrowns and vegetables.

Sprinkle 1 cup shredded sharp cheddar evenly across the skillet. Cover the skillet with a lid (or foil) and reduce heat to low. Let cheese melt for 2–3 minutes. Alternatively, place the skillet under a preheated broiler for 1–2 minutes to brown the cheese—watch closely to avoid burning.

If using, drizzle 1 tsp hot sauce or steak sauce over the finished cheese and sprinkle 1 tbsp chopped chives for garnish.

While cheese is melting, wipe a small nonstick skillet with a paper towel and heat over medium. Add remaining 1 tbsp butter and let melt. Crack 2 large eggs into the pan and cook to your preference: sunny-side up (cook 2–3 minutes, cover to finish whites), over-easy (1–2 minutes then flip 15–30 seconds), or over-medium (1–2 minutes then flip 45–60 seconds). Season eggs with a pinch of salt and pepper.

Toast 1 slice of bread until golden. Spread with a little butter if desired.

Slide the skillet hashbrowns and prime rib onto a plate or serve directly from skillet. Top with the two eggs and place the buttered toast on the side.