Ingredients:

  • 1 lb potatoes, peeled and diced into 1/2-inch cubes
  • 2 tbsp beef tallow, unsalted butter, or neutral oil
  • 1 cup yellow onion, finely diced
  • 1 cup red bell pepper, diced
  • 2 cloves garlic, minced
  • 12 oz leftover prime rib, diced into 1/2-inch cubes
  • 1 tsp Worcestershire sauce
  • 1 tbsp fresh rosemary or thyme, finely chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 4 large eggs
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. If using raw potatoes, boil the diced cubes in salted water for 5–7 minutes until fork-tender. Drain and pat completely dry. If using leftover roasted potatoes, proceed directly to dicing.
  2. Heat beef tallow or oil in a 12-inch cast iron skillet over medium-high heat. Add the potatoes in a single layer and cook undisturbed for 4-5 minutes until the bottom is golden brown.
  3. Flip the potatoes and add the diced onions and red bell peppers. Sauté for an additional 5-7 minutes until the vegetables are softened and the potatoes are crispy on all sides.
  4. Clear a space in the center of the skillet. Add the diced prime rib and minced garlic. Toss for 2-3 minutes to render the fat and warm the beef through without overcooking it.
  5. Drizzle with Worcestershire sauce and stir in the fresh rosemary or thyme. Season with salt and pepper to taste.
  6. Create four small wells in the hash. Crack one egg into each well. Cover the skillet with a lid and cook for 2-3 minutes until the egg whites are set but the yolks are still runny.
  7. Remove from heat. Garnish with fresh parsley and serve immediately.