Prime Rib Hash
Klaus Fritsch, co-founder of Morton's The Steakhouse

This is a good way to use up leftover bits of a prime rib dinner. FMM: I prefer my hash with more potato. Mashing some of the potato first, then adding it to the beef, lets you form more of a cake or patty that can be browned and flipped so you get a bit of crust on the outside.

10-12 ounces prime rib, cooked, trimmed of all fat, cut into 1/4” cubes
1.5 ounces celery, chopped in 1/8” cubes (about 1 rib)
3.0 ounces Spanish onion, chopped in 1/8” cubes (1/2 large)
1 Tbsp. salad oil
6 ounces Idaho potato, peeled, chopped into 1/4 “ cubes (2 medium)
1 tsp. paprika
1 tsp. parsley, chopped
1 cup beef broth
1/2 tsp. thyme leaves
pinch cayenne pepper, ground
1/4 tsp. black pepper, ground
1/2 tsp salt
1 tsp. Worchestershire sauce

To serve:
1/2 ounce butter, unsalted (1 Tbsp)
6-8 ounces Prime Rib Hash (above recipe)
3 ounces chili sauce, Bennetts (or Homemade Chili Sauce)

To make Prime Rib Hash

Cut leftover prime rib off of the bone, trim all the visible fat from the outside. Slice into 1/4” slices, and then into 1/4” cubes. You can also use leftover rib eye steaks. Cut the potatoes into 1/4" cubes. Cut the celery and onion into 1/8" cubes.

In a large sauté pan, combine vegetable oil, celery and onion. Cook over medium heat until the vegetables are soft, approximately 5 minutes. Add the potatoes and stir to coat with the oil, approximately 30 seconds.

Add paprika and parsley and stir until parsley softens, approximately 1 minute. Add the meat to the pan and stir until all ingredients are well mixed. Add beef broth and bring to a simmer, approximately 2 minutes.

Add the thyme, cayenne and black pepper, salt and worchestershire sauce. Adjust the heat to maintain a steady simmer and cook, stirring occasionally, until the liquid becomes syrupy, approximately 6 to 8 minutes.

If preparing ahead of time, let cool, cover and place in refrigerator.

To serve
1. Place sauté pan over medium heat and add butter.
2. When pan is hot, add Prime Rib Hash to the pan. Sauté for approximately 4 minutes until hash is heated throughout.
3. Place hash on 9” round plate leaving approximately 1/2 inch between inside edge of the plate rim and hash.
4. Using chili sauce in a squirt bottle, drizzle sauce around the plate in the 1/2 inch between inside edge of the plate rim and the hash.

Tips: When cutting potatoes, vegetables and meat; accurate size is very important to the texture of the finished product. Do not over-reduce when re-heating hash, or it will change the flavor profile.

2 servings