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skillet with hash and eggs
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Leftover Prime Rib Hash

Put your holiday dinner leftovers to good use with this hearty breakfast hash. Hot diced potatoes, thinly sliced veggies, savory prime rib, and perfectly runny eggs come together to make a comforting and easy breakfast.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: English
Keyword: breakfast hash, one-pan, skillet meal
Servings: 4
Calories: 603kcal
Author: Chelsea Jackle, RDN

Equipment

  • large oven-safe skillet with a lid

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 603kcal | Carbohydrates: 47g | Protein: 29g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 306mg | Potassium: 1413mg | Fiber: 7g | Sugar: 4g | Vitamin A: 798IU | Vitamin C: 84mg | Calcium: 229mg | Iron: 4mg