Josh Capon's Prime Rib Hash

Serves 4

Originally aired

  • 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.

On a large plate, place a small pile of the hash. Top with a fried egg and serve with some pico de gallo, sliced avocados and warm tortillas alongside. Garnish each plate with a sprig of cilantro, lime wedges and a dollop of sour cream or crema.