Keens’ Steakhouse Prime Rib Hash

Name: Keens' Steakhouse Prime Rib Hash
Total time: PT0D0H0M
Yield: serves 1
Ingredients: 1 large russet potato, peeled and cut into 1/2" pieces; 2 tbsp. unsalted butter; 1 ⁄ 2 small white onion, finely chopped; 1 stalk celery, finely chopped; 10 oz. cooked prime rib, cut into 1/2" pieces; 1 tbsp. finely chopped flat-leaf parsley; 1 tsp. finely chopped rosemary; 2-3 tbsp. ketchup; 1 ⁄ 2 tsp. hot sauce, such as Tabasco; Kosher salt and freshly ground black pepper, to taste; 1 sunny-side-up egg, for serving; Chopped fresh chives, for garnish

Serves
serves 1

TODD COLEMAN

Chef Bill Rodgers of Manhattan's Keens Steakhouse says flank steak or chicken works as well as prime rib in this recipe. This recipe first appeared in our Jan/Feb 2013 issue along with our article Keens' Prime Rib Hash.

Ingredients

1 large russet potato, peeled and cut into 1/2" pieces
2 tbsp. unsalted butter
¹⁄₂ small white onion, finely chopped
1 stalk celery, finely chopped
10 oz. cooked prime rib, cut into 1/2" pieces
1 tbsp. finely chopped flat-leaf parsley
1 tsp. finely chopped rosemary
2-3 tbsp. ketchup
¹⁄₂ tsp. hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper, to taste
1 sunny-side-up egg, for serving
Chopped fresh chives, for garnish

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Instructions

Step 1

Heat oven to 450°. Boil potatoes in a 2-qt. saucepan of salted water until tender, 5-10 minutes. Drain, transfer to a bowl, and mash slightly, leaving some diced pieces intact.

Step 2

Heat butter in 8" nonstick skillet over medium-high heat. Add onions and celery; cook, for 2 minutes. Transfer to bowl with potatoes. Add beef, parsley, rosemary, ketchup, hot sauce, and salt and pepper; stir to combine. Return pan to medium-high heat; add potato mixture, and using spatula, form into a compact cake. Cook, without stirring, until browned, 2-3 minutes. Transfer to oven; cook until top is browned, 15-20 minutes more. Invert onto a plate. Garnish with egg and chives.

Heat oven to 450°. Boil potatoes in a 2-qt. saucepan of salted water until tender, 5-10 minutes. Drain, transfer to a bowl, and mash slightly, leaving some diced pieces intact.
Heat butter in 8" nonstick skillet over medium-high heat. Add onions and celery; cook, for 2 minutes. Transfer to bowl with potatoes. Add beef, parsley, rosemary, ketchup, hot sauce, and salt and pepper; stir to combine. Return pan to medium-high heat; add potato mixture, and using spatula, form into a compact cake. Cook, without stirring, until browned, 2-3 minutes. Transfer to oven; cook until top is browned, 15-20 minutes more. Invert onto a plate. Garnish with egg and chives.