Recipe

Prime Rib Hash

A breakfast skillet of chopped leftover prime rib, crisp potatoes, sweet onions, and eggs, with simple tricks to brown the meat without overcooking it.

By Pip

•

4.8

A cast iron skillet of prime rib hash with crispy diced potatoes, browned onions, and two sunny-side-up eggs on top on a warm kitchen counter

Jump to Recipe

Small paws, big appetite, and a soft spot for comfort food.

If you have leftover prime rib in the fridge, you’re only one skillet away from a breakfast that feels a little fancy but behaves like a cozy diner classic. This prime rib hash is all about crispy potatoes, deeply browned onions, and beef that gets a quick sear without being cooked into sadness.

I’ll show you exactly how to dry the meat so it browns, the potato size that stays crisp, and my favorite little fix: a spoonful of au jus at the end if your beef needs a bit of help.

Yield note: This recipe fills a 10 to 12 inch skillet nicely and makes about 4 hearty servings.

Chopped leftover prime rib pieces spread on a plate lined with paper towels to dry before browning

Why It Works

Crisp, golden potatoes with enough surface area to brown, not steam.
Prime rib that actually browns because we blot and chill it first, then sear fast.
Eggs cooked your way right on top, for an easy one-skillet breakfast.
Built-in insurance for dry beef with a small splash of au jus added at the very end.

Pairs Well With

Storage Tips

Refrigerate

Cool the hash, then store it in an airtight container in the fridge for up to 3 to 4 days. If possible, store eggs separately so they don’t overcook when you reheat.

Reheat

For best crispiness, reheat in a skillet over medium heat with a small pat of butter or a drizzle of oil. Spread it out and let it sit for a few minutes before stirring.

Freeze

You can freeze the potato and beef portion for up to 2 months. Thaw overnight in the fridge, then re-crisp in a skillet. I don’t recommend freezing cooked eggs on top.

Common Questions

How do I keep the prime rib from drying out in hash?

Two things help most: use cold, dry beef (so it sears fast) and add it late. Cook the potatoes and onions first, then toss the prime rib in just long enough to brown the edges and warm through. If it still seems dry, stir in 1 to 2 tablespoons au jus right at the end.

What is the best potato cut for crispy hash?

Go for a small dice, about 1/2-inch cubes. Smaller than that can turn mealy, and larger cubes take longer and tend to brown on the outside while staying firm inside.

Should I use Yukon Gold or russet potatoes?

Yukon Gold gives you a slightly creamier center with crisp edges. Russets are drier and can get extra crispy. Either works. If you use russets, be gentle when stirring because they break up a bit more.

Should I parboil the potatoes first?

If you want the crispiest results with the least waiting, yes. A quick 4 to 5 minute simmer makes the centers tender so the skillet can focus on browning, not steaming.

Can I make this without au jus?

Absolutely. A splash of beef broth works, or even a tiny bit of water plus a pinch of salt. The goal isn’t to make it wet. It’s just to give the beef a little gloss and moisture at the finish.

What egg style works best on top?

Sunny-side up or over-easy is classic, but scrambled works too. If you like runny yolks, keep the heat on low once the eggs are added and cover the skillet so the whites set gently.

Do I need to add more salt?

Maybe, maybe not. Leftover prime rib and au jus can be salty, so taste the hash before you add final salt, especially after the beef goes in.

Pip

Pip is the little hedgehog host of Mom’s Best Recipes, with a big soft spot for comfort food and a kitchen full of curiosity. Pull up a chair for cozy recipes, handy tips, and a dash of kitchen mischief.

Kitchen Essentials

Large cast iron skillet or heavy nonstick skillet (10 to 12 inch)
Medium pot (if parboiling potatoes)
Cutting board and sharp knife
Spatula
Paper towels (for drying the beef)
Lid for the skillet (or a sheet pan) to set the eggs

Whenever prime rib shows up at dinner, my little hedgehog brain starts plotting breakfast before the plates are even cleared. Hash is my favorite kind of kitchen mischief: yesterday’s fancy roast turns into crispy, cozy, skillet magic today. The only rule I take seriously is this: the beef gets a quick sear, not a second full cook. Prime rib already did its job.

Prime Rib Hash

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

1 1/2 pounds Yukon Gold potatoes, peeled or unpeeled, cut into 1/2-inch cubes (or use russets for a crispier, drier hash)
1 1/2 teaspoons kosher salt, divided, plus more for potato water
1/2 teaspoon black pepper, plus more to taste
1 medium yellow onion, diced
2 tablespoons butter
1 tablespoon neutral oil (avocado, canola, or vegetable)
2 cups leftover cooked prime rib, cut into 1/2-inch pieces
1 teaspoon garlic powder (optional)
1/2 teaspoon smoked paprika (optional)
1 to 2 tablespoons au jus (optional, for dry beef)
4 large eggs
2 tablespoons chopped parsley or chives (optional)

Bowls of diced potatoes, chopped onion, butter, and seasonings arranged on a wooden cutting board beside a skillet

Instructions

Dry and chill the prime rib for better browning. Spread the chopped leftover prime rib on a plate lined with paper towels. Blot the top with more paper towels. If you have time, pop it in the fridge while you prep the potatoes. Cold, dry beef browns quickly instead of steaming.
Parboil the potatoes (recommended for crisp hash). Bring a pot of salted water to a boil. Add the 1/2-inch diced potatoes and simmer 4 to 5 minutes, just until the outsides are no longer raw but the centers are still firm. Drain well, then spread on a tray for a few minutes so steam can escape, until mostly dry to the touch. Dry potatoes crisp. Steamy potatoes soften.
Brown the onions. Heat a large skillet over medium heat. Add butter and oil. Add diced onion with a pinch of salt. Cook 6 to 8 minutes, stirring occasionally, until softened and golden at the edges.
Crisp the potatoes. Add drained potatoes to the skillet in an even layer. Sprinkle with remaining salt, pepper, and optional garlic powder or smoked paprika. Press them down lightly, then let them cook mostly undisturbed for 4 to 5 minutes to build a crust. Stir or flip, then press back into an even layer and let them brown again. Repeat until you have lots of golden edges, about 8 to 10 minutes total. If the pan looks dry, add a small extra drizzle of oil.
Add the prime rib at the end. Push the potato mixture to the edges of the skillet and increase heat to medium-high. Add the prime rib in the center and let it sear 45 to 60 seconds without stirring. Toss everything together and cook just until the beef is warmed through, about 1 to 2 minutes. The goal is browned edges, not re-roasting. If your skillet is on the smaller side and everything looks crowded, sear the beef in two quick batches so it browns instead of steaming.
Fix dry beef with au jus, if needed. If your prime rib seems a bit dry, drizzle in 1 tablespoon au jus and toss. Add up to 1 more tablespoon if you want. Keep it minimal so the potatoes stay crisp. Taste and add more salt only if it truly needs it.
Finish with eggs. Make 4 small wells in the hash. Crack an egg into each. Reduce heat to low and cover. Cook until the whites are opaque and set and the yolks are done to your liking, about 3 to 6 minutes depending on your skillet and how cold the eggs are. If you like runny yolks, look for a yolk that still jiggles when you nudge the pan. (If you prefer over-easy, cook sunny-side up until whites set, then flip each egg quickly.)
Serve. Sprinkle with parsley or chives and extra black pepper. Serve immediately while the potatoes are still crisp.

Nutrition information is estimated.

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Prime Rib Hash

Why It Works

Pairs Well With

Recommended

Pot Roast Hash

Garlic Herb Ribeye Roast

Crispy-Skinned Jacket Potatoes

Lyonnaise Potatoes

Storage Tips

Storage Tips

Refrigerate

Reheat

Freeze

Common Questions

Common Questions

How do I keep the prime rib from drying out in hash?

What is the best potato cut for crispy hash?

Should I use Yukon Gold or russet potatoes?

Should I parboil the potatoes first?

Can I make this without au jus?

What egg style works best on top?

Do I need to add more salt?

Prime Rib Hash

Ingredients

Instructions