Say goodbye to boring leftovers. Put your meat, potatoes, and veggies from family or holiday dinners to good use with this wholesome prime rib hash. It’s the perfect comforting brunch for slow winter mornings.
Reasons to Love This Recipe
Food waste always makes me feel a bit guilty, especially with fancy meals around the holidays. This recipe is a great one to have up your sleeve because it will help you use up just about any leftovers you have.
Are you thinking, “Isn’t it sacrilegious to put a nice cut of meat like prime rib in a humble breakfast hash? Let’s consider the other options – most likely you’d reheat it in the microwave or eat it cold. I promise you, this is better.
This recipe is also versatile because it can work with so many types of proteins and vegetables.
It works with other types of beef like steak, corned beef, or roast beef. It also works with holiday favorites like ham and turkey.
Toss in whatever vegetables you have leftover or extras of. Shaved brussels sprouts are nice because they cook quickly, but you can also use broccoli, carrots, sliced brussels sprouts, bell peppers, or mushrooms
Although this recipe does take a bit of time to cook because of our friend, the potato, it’s really easy to make. It’s the perfect thing for those lazy post-holiday mornings.
Have you ever wondered where the term “hash” comes from? It’s not what you think.
The name for this dish comes from the French term for “to chop,” hacher.
Breakfast hash (especially corned beef hash) has English origins, but it’s made its way to popularity in the US too. Both cultures love a hearty breakfast.
Choosing the Right Hash Ingredients
Potatoes are essential to a great hash. (I mean, you can make a low-carb hash with other chopped veggies, but let’s live a little!) My favorite potatoes are gold potatoes, but redskin potatoes, russet, and sweet potatoes will all work.
You can use just about any veggies in your hash. I think veggies that add some color (red or green) make your hash look more exciting. I used shaved brussels sprouts and diced onions because that’s what I had around and they cook quickly. You can also use broccoli, bell peppers, or mushrooms.
You can use any extra meat you have around for this recipe. I used prime rib because we had it leftover from the holidays, but you can use steak, roast beef, corned beef, turkey, or ham.
Melty cheese gives this dish just the right amount of richness. Use any shreddable cheese you have around.
Making the Hash
For quicker and more even cooking, dice all of your veggies (especially the potatoes) into small pieces.
Using a lid for cooking the potatoes also speeds up the cooking process and lets everything steam together. Just be sure to scrape any browned bits from the bottom.
You don’t need to cook the tender veggies and meat too much – they’ll warm as your eggs cook.
Also, season your hash mixture aggressively. Potatoes need a lot of seasoning to really make them sing.
Cooking Your Eggs to Perfection
Your eggs may need more or less time than is listed in the recipe card below, depending on how accurate your oven temperature is and how hot you got the hash mixture.
Trust your eyes to let you know when the eggs are done. The whites should be completely opaque and the eggs should be slightly wobbly but not runny.
The result should be a soft but well-cooked egg white and a runny egg yolk.
Frequently Asked Questions
Breakfast hash is made from a mix of potatoes, vegetables, and usually, meat, topped with eggs, served in a skillet.
It can be! The main ingredients in hash (vegetables, meat, and eggs) are whole foods and full of nutrients. Portion sizes are key to making this dish nourishing without being too over-filling.
- Vegetarian version – Swap out the meat for some additional veggies and you’ll have a lacto/ovo-vegetarian-friendly dish.
- No prime rib? No problem. You can use steak, corned beef, roast beef, turkey, ham, or whatever you have on hand.
- Use different veggies – Try this recipe with whatever veggies you like or have access to. Carrots, mushrooms, bell peppers, and broccoli would all work well.
- Sweet potato version – You can definitely swap in sweet potatoes for gold potatoes. You may just need to shorten the cooking time. Check the potatoes every 5 minutes and add the other veggies when the sweet potatoes are fork-tender.
- Make it spicy – Add a generous shake of crushed red pepper flakes and a drizzle of your favorite hot sauce to your serving.
- Make ahead – If you’re cooking for less than 4 people or you prefer smaller portions, the hash can be kept as leftovers. Stop before adding the eggs and store any hash you’re not planning to eat right away. Leftovers can be reheated and topped with a fried egg.
Leftover Prime Rib Hash
- large oven-safe skillet with a lid
- 1 tbsp olive oil
- 2 lb gold potato diced
- 1 medium onion diced
- 2 cups shaved brussels sprouts
- 10 oz prime rib diced
- 4 large eggs
- 4 oz shredded cheese gruyere, cheddar, Swiss, gouda, or jack
- salt and pepper to taste
- Wash and chop all of the vegetables and prime rib. Preheat oven to 425°F.
- Heat a large skillet over medium heat. Add oil, then add diced potato and onion. Season liberally with salt and pepper, stir to combine, and cover with a lid. Remove the lid to stir every 5 minutes, scraping any browned bits from the bottom. Cook until onions are translucent and potatoes are fork-tender, about 20 minutes.1 tbsp olive oil, 2 lb gold potato, 1 medium onion
- Add shaved brussels sprouts and prime rib and stir to combine. Cook for about 2 minutes, uncovered.2 cups shaved brussels sprouts, 10 oz prime rib
- Use a large wooden spoon to make 4 wells in the hash mixture. Sprinkle a bit of cheese into each well, then carefully crack 1 egg into each. Sprinkle the remaining cheese over the top and season with more salt and pepper.4 large eggs, 4 oz shredded cheese, salt and pepper
- Place the uncovered pan in the preheated oven for about 15 minutes, or until the egg whites are fully set. (The eggs should wobble a bit if you gently shake the pan, but they shouldn't look too runny.) Serve immediately.
- Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.
- This recipe keeps surprisingly well as leftovers. If you plan to eat this as leftovers but you’d prefer a fresh egg, stop at step 3 (before adding eggs), then refrigerate your leftover portions. When you’re ready to eat, simply reheat and top with a fried egg.
Looking for more savory breakfast ideas?
- Savory Sourdough French Toast
- Sweet Potato Egg Cups with Feta and Kale
- Egg Casserole with Sausage and Sweet Potatoes