Josh Capon's Prime Rib Hash

by Rachael Ray Show Staff 9:00 AM, November 29, 2013

Aired November 29, 2013

Serves Serves 4

2 tablespoons extra-virgin olive oil
1 red onion, julienned
2 leftover baked potatoes, diced
4 cups diced leftover prime rib
Salt and pepper
4 eggs
1 cup pico de gallo
1 avocado, sliced
4 corn tortillas, warmed

Optional garnishes:
1 lime, cut into wedges
4 sprigs cilantro
Sour cream or crema


Heat oil in a large sauté pan over medium-high heat. Add onion and caramelize then add the potatoes

Add the beef and heat through. Season with salt and pepper, and let the meat brown in the pan (don’t move the meat around too much to ensure great browning)

In a separate sauté pan, cook the eggs sunny side up or however you desire. Season with salt and pepper.