New Year's Prime Rib Roast Hash Leftovers

[TorontoBuilder]

We had Prime Rib for New Years Eve, so we had left overs.

My favourite way to serve left over prime rib is as hash. I think the key to the best hash is to not overpower the beef with too much seasoning, or to overcook the beef, and to add a bit of moisture at the end of the frying in the form of a complimentary sauce.

So I start by rendering chunks of fat I've reserved for just this purpose, and then frying the onions and mushrooms in the tallow until tender and golden. Then I add the leftover roasted potatoes and fry enough to heat thru and put a little crust on the edges of the potatoes.

Only after the potatoes are crisp and hot will I add the left over roast that I've run through my meat grinder along with a fair bit of the fat cap. I'll heat the beef until it is just warmed thru, then douse with about a 1/4 cup of my secret sauce, mix well and remove from heat and serve.

Of course because I was taught to top with a runny fried egg, so I did. It's all about the timing... eggs go on at same time the sauce goes into the hash. I garnish with a bit of sauce as well.

Also reheated the roasted parsnips, carrots and brussel sprouts to add on the side

Proof the egg yolk had sufficient flow factor (sorry about the poor lighting)

 

[Doggggboy]

You're making my Ichiban noodles cooked in wiener water look bad, dude.

 

[TorontoBuilder]

I better add, if you grind rather than slice up your roast then you better not use anything finer than the coarsest plate like this:

 

[ChazzC]

Sorry, making hash from $20/lbs. Prime beef is a waste: cut off a thick slice, MW at low power (or crisp it up in a cast iron pan) to get it above 140°F (just to be safe) serve with warmed up leftover Yorkies (or make a fresh batch) with gravy. Not as good fresh out of the oven, but close.

 

[TorontoBuilder]

You're making my Ichiban noodles cooked in wiener water look bad, dude.

Ichiban noodles, I will sub them in for fresh when I don't have fresh.

Sorry, making hash from $20/lbs. Prime beef is a waste: cut off a thick slice, MW at low power (or crisp it up in a cast iron pan) to get it above 140°F (just to be safe) serve with warmed up leftover Yorkies (or make a fresh batch) with gravy. Not as good fresh out of the oven, but close.

I beg to differ. You've never had my hash either.

 

[ChazzC]

I beg to differ. You've never had my hash either.

Fair enough: I’ll stop in next time I’m up your way.

 

[TorontoBuilder]

Fair enough: I’ll stop in next time I’m up your way.

That would be great!

If ever you come up to Ontario I'll introduce you to some fine fellows and make you a nice meal of prime rib hash among other things.

 

[Elektrishun]

We had Prime Rib for New Years Eve, so we had left overs.

My favourite way to serve left over prime rib is as hash. I think the key to the best hash is to not overpower the beef with too much seasoning, or to overcook the beef, and to add a bit of moisture at the end of the frying in the form of a complimentary sauce.

So I start by rendering chunks of fat I've reserved for just this purpose, and then frying the onions and mushrooms in the tallow until tender and golden. Then I add the leftover roasted potatoes and fry enough to heat thru and put a little crust on the edges of the potatoes.

Only after the potatoes are crisp and hot will I add the left over roast that I've run through my meat grinder along with a fair bit of the fat cap. I'll heat the beef until it is just warmed thru, then douse with about a 1/4 cup of my secret sauce, mix well and remove from heat and serve.

Of course because I was taught to top with a runny fried egg, so I did. It's all about the timing... eggs go on at same time the sauce goes into the hash. I garnish with a bit of sauce as well.
View attachment 57131

Also reheated the roasted parsnips, carrots and brussel sprouts to add on the side

Proof the egg yolk had sufficient flow factor (sorry about the poor lighting)

View attachment 57132

That looks really good!

My wife cooks a mean Prime Rib roast. As the family grew the roast graduated from a 2 rib to 3 rib. Left-overs aren't a concern because there almost never is enough to do anything with.

 

[TorontoBuilder]

That looks really good!

My wife cooks a mean Prime Rib roast. As the family grew the roast graduated from a 2 rib to 3 rib. Left-overs aren't a concern because there almost never is enough to do anything with.

no leftovers, tragic