Ingredients:

  • 1.5 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 lb leftover prime rib, diced into 3/4-inch cubes
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves, chopped
  • 1 tbsp unsalted butter
  • 4 large eggs
  • 2 tbsp fresh parsley, chopped
  • 1 tsp Worcestershire sauce

Instructions:

  1. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add diced potatoes in a single layer and cook undisturbed for 5–7 minutes until a deep golden crust forms. Flip and continue cooking until crisp and tender.
  2. Lower heat to medium. Stir in the diced onions and bell peppers. Sauté for 4–5 minutes until softened and translucent. Add minced garlic and fresh thyme, cooking for an additional 60 seconds until fragrant.
  3. Add the diced prime rib and butter to the skillet. Gently fold the beef into the potato mixture to warm through and render remaining fat. Drizzle with Worcestershire sauce.
  4. Create four wells in the hash and crack an egg into each, or prepare eggs separately in another pan. Cook until whites are set but yolks remain runny. Garnish with fresh parsley and black pepper before serving.