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Categories:
potato kosher salt butter white onion celery freshly ground black pepper fresh rosemary fresh parsley prime ketchup Tabasco vegetable oil eggs chives
Viewed: 105 - Published at: 6 years agoIngredients
- 1 1/4 cups diced Idaho potato
- Kosher salt
- 1 1/2 tablespoons butter
- 1 cup diced white onion
- 1/2 cup diced celery
- Freshly ground black pepper
- 1/2 teaspoon finely chopped fresh rosemary
- 1/2 teaspoon finely chopped fresh parsley
- 10 ounces cooked prime rib or other leftover meat (short ribs, flank steak, fillet, pork roast, roasted chicken or turkey), cut into 1/2-inch to 3/4-inch dice
- 1/4 cup ketchup
- 1/4 teaspoon Tabasco
- 1 tablespoon vegetable oil, or as needed
- 2 large eggs
- 1 teaspoon finely sliced chives
Method
- Preheat oven to 450 degrees.
- Place diced potato and a pinch of salt in a small saucepan.
- Cover with water, place over medium heat, and simmer until just tender.
- Drain and rinse under cold water; set aside.
- Meanwhile, melt butter in a saute pan over medium heat.
- Add onion, celery, and salt and pepper to taste.
- Saute until tender.
- Add rosemary and parsley, remove from heat, and set aside.
- Place diced potatoes in a large bowl; roughly mash about half the potatoes with a fork or back of a spoon.
- (If you have leftover mashed potatoes available, you could use 1/4 cup here and reduce diced potatoes to 1 cup.)
- Add onion mixture, meat, ketchup and Tabasco.
- Place an 8-inch nonstick saute pan over medium heat.
- Coat bottom with 1 tablespoon oil and add meat mixture, patting top and edges to make a compact patty.
- Allow to cook until browned underneath, 1 to 2 minutes, then transfer pan to oven to cook for an additional 10 to 15 minutes.
- Meanwhile, place another small skillet over medium heat.
- Fry or poach eggs as desired; remove from heat and keep warm.
- To serve, invert hash onto a warmed serving platter.
- Top with fried or poached eggs, and garnish with chives.
- Serve immediately.
