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Home » Recipes » Leftover Prime Rib Roast

Last Updated: Jun 28, 2024 by Angela Latimer · 14 Comments

Leftover Prime Rib Hash

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Leftover prime rib hash served with egg after the holidays.

Who knew this simple Prime Rib Hash would be so incredible with its pan-fried potatoes and tender chunks of leftover prime rib? I'm not kidding! The first time I used the leftovers from a prime rib roast for a Christmas morning breakfast hash the whole family was just stunned at how great it was.

Leftover prime rib hash served with egg after the holidays.

Some things are so incredibly delicious, and it's really hard to share a taste experience here with you via words and photos. So just know that this breakfast is one that I wish I could set you all here at my kitchen island and serve it up to you fresh from the skillet. It would be so rewarding to see you enjoy this leftover prime rib hash.

When you make this at home for yourself, don't skip the egg. Even if you don't like sunny side-up eggs, make sure that you leave your egg yolk fairly runny as the yolk running over your hash and combining with the prime rib and fried potatoes is just fabulous.

🥘 Ingredients

Just a few really amazingly tasty components topped with equally amazing herbs and spices. Add the milk, eggs, and flour to round out your staple hash ingredients.

  • Prime Rib - The star of your breakfast hash! Cut your leftover prime rib into bite-size chunks or cubes roughly ¼-1/2 inch in size.
  • Potatoes - A good starchy potato is best for making hash. Your best crispy edges come from russet potatoes, with Yukon gold potatoes being a good second choice.
  • Onion - About a ½ cup of diced yellow onion. Roughly 1 small onion, or ½ of a large onion. White onion can work too, but I really love yellow or sweet onion in this recipe.
  • Garlic - Freshly minced, crushed, or finely sliced garlic is best, however, the convenience of the already minced garlic is hard to beat.
  • Turmeric - My family LOVES pairing turmeric with potato dishes. They always reach for it! If you don't have turmeric on hand try one of my turmeric substitutes here.
  • Nutmeg - One of my personal faves, I just can't get enough freshly grated nutmeg. It's amazing in savory recipes too!!
  • Paprika - Another family fave, I use paprika ALOT. Smoked paprika is just as amazing!
  • Ground Sage - This flavorful herb adds depth of flavor and really works well with beef and pork!
  • Tarragon - Just a bit of this herb that has a hint of licorice in its flavor, or use a tarragon substitute here.
  • Salt & Pepper - Use a bit to heighten your tasty hash flavors while cooking, then season to taste before serving.
  • Milk - Use milk or a combo of milk and any remaining prime rib au jus you may have from your holiday dinner.
  • All-Purpose Flour - Just a couple of tablespoons to thicken up and finish the hash.
  • Eggs - As many as you need for serving your family!
  • Parsley (optional) - This is not only great as a garnish but also when mixed into the hash. Add it with the other spices after cooking the potatoes.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🍖 What To Do With Leftovers

collage photo for the leftover prime rib recipes.

Enjoy some of my other fantastic leftover prime rib recipes include the wildly popular recipes for Prime Rib Beef Stroganoff and the rich and hearty Prime Rib Beef Barley Soup with Mushrooms. Or try my easy to make Prime Rib Chili.

🔪 How To Make Leftover Prime Rib Hash

Now typically I have the rendered fat saved from a holiday roast or spiced Christmas goose (which, by the way, makes the best ever pan fried spiced breakfast potatoes). So to make this recipe, I use the saved rendered fat from the prime rib roast.

  1. Heat the skillet and oil. If you don't have that golden jar of rendered deliciousness, go ahead and start your large skillet or non-stick frying pan up with some olive oil. Bring the skillet with the oil to medium heat.
  2. Saute. Cook the onion and garlic with your potatoes for about 3 minutes, or until the potatoes are beginning to get tender and the onion is becoming opaque. *See notes above for how to par-boil the potatoes so they cook quickly.
  3. Season and cook. Add the seasoning including turmeric, nutmeg, paprika (or smoked paprika), tarragon, ground sage, salt, and pepper. Stir, then continue cooking the potatoes for 8-10 minutes until browned and beginning to crisp. Add the chunked or sliced leftover prime rib meat, stir and cook for 4-5 minutes.
  4. Add liquid. Combine the milk (or milk and au jus combo) in your measuring cup with 2 tablespoons of all-purpose flour. Pour the combined milk and flour over the cooking hash. Stir until well distributed, then flatten out the hash in an even layer in your skillet or frying pan.
  5. Increase heat and cook. Turn the heat up to medium-high and cook the hash for 5 more minutes. Flip the hash as needed to get it nice and crispy on both sides. Cut the hash into halves or quarters to make it easier to flip in the pan. Once browned, break up the hash and cook until it reaches a nice crispy texture.
  6. Pan-fry the eggs. Heat a second non-stick pan or skillet over low heat with a teaspoon of olive oil. Once the oil begins to shimmer, add the eggs and cover. Cook for 2-2 ½ minutes or until the egg whites are set.
  7. Serve and garnish. Portion out your hash and serve with a sunny-side-up egg on each portion. Garnish with fresh, chopped parsley if desired.

This is a pretty complete meal as-is! If you'd like to serve anything with it, I'd bake up some of my fabulous savory jalapeno cheddar scones to clean the plate.

closeup image of leftover prime rib hash

💭 Angela's Pro Tips & Recipe Notes

  • For the best-ever breakfast hash, take a minute to par-cook your diced potatoes. Even better, use a tablespoon of white vinegar per quart of water when par-boiling the potatoes for 5 minutes. This will help the cubed potatoes hold their shape best for use in your hash.
    Alternatively, you can even microwave the potatoes to par-cook them. Microwave the cubed chunks for 1-minute, stir, and heat for an additional 30 seconds then throw them in the pan!
  • You'll use more fat than you think you need when frying up this hash to perfection. Add oil as needed for delightfully crispy potatoes.
  • Render as much fat from the leftover prime rib as you possibly can, getting the tender pieces nice and crispy on the outside.

>>>See All Of My Tasty Recipes Here!<<<

🥡 Storing & Reheating

Store any leftovers in an airtight container and keep it refrigerated for 1-2 days, up to 3 days at most.

This time will vary depending on how long your prime rib leftovers were stored before using in the hash. For example, fresh, day-old leftovers can be stored for a maximum of 3 days.

Reheating

The best way to reheat is to simply return it to a frying pan or skillet and heat it at medium. Cook until warmed through. You may need to add a drizzle of water or broth to keep the hash nice and moist (rather than dried out).

You can also quickly and easily reheat in the microwave. Place a portion into a microwave-safe bowl, cover with plastic cling film, and heat on high for 1 ½ minutes. Stir, then continue heating in 30-second increments until warmed to your satisfaction.

Leftover prime rib hash served with egg after the holidays.

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📖 Recipe Card

Leftover prime rib hash served with egg after the holidays.
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Love This Recipe?Click On A Star To Rate It!
5 from 117 reviews

Prime Rib Hash (From Leftovers)

Who knew this simple Prime Rib Hash would be so incredible with its pan-fried potatoes and tender chunks of leftover prime rib? I'm not kidding! The first time I used the leftovers from a prime rib roast for a Christmas morning breakfast hash the whole family was just stunned at how great it was.
Author | Angela Latimer
Servings: 4 servings
Calories: 586kcal
Prep 5 minutes minutes
Cooking 20 minutes minutes
Total Time 25 minutes minutes
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Ingredients
 

  • 2 cups prime rib roast (¼" cubed)
  • 2 cups potatoes (¼" cubed, I use russet potatoes or yukon golds)
  • ½ cup yellow onion (minced)
  • ½ tablespoon garlic (minced)
  • ¼ teaspoon turmeric
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon paprika
  • ⅛ teaspoon ground sage
  • ⅛ teaspoon tarragon
  • ½ teaspoon each, salt & pepper (to taste)
  • ¼ cup milk (I used ⅛ cup milk, and the remainder ⅛ cup au jus)
  • 2 tablespoon all-purpose flour
  • 4 large eggs (4 eggs = 1 per person per serving, use more if you prefer)
  • 2 tablespoon fresh parsley (chopped, optional for garnish)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • Use either the rendered fat from your prime rib roast, or extra virgin olive oil, and heat your large skillet or frying pan to medium heat. Cook the cubed potatoes, minced onion and garlic on medium heat for about 3 minutes until the potatoes are starting to get tender and the onion is no longer translucent.
  • Add the seasoning: turmeric, nutmeg, paprika, ground sage, tarragon, and salt & pepper (to taste). Cook for 8-10 minutes, browning the potatoes. Add the cubed prime rib and cook for 4-5 minutes.
  • Combine the milk (or your mixed milk and au jus) with the flour and stir it into the hash mixture. Use your spatula to spread the hash evenly throughout the pan and flatten the hash.
  • Cook on medium high for an additional 5 minutes, flipping the hash as needed to brown your hash and get your desired level of crispiness.
    *Leave the hash in halves or quarters of the flattened hash, turning the whole pieces to brown.
    Break up the hash once both sides are browned and continue to brown to your preferred consistency.
  • In another frying pan or skillet, cook your eggs sunny side up to serve on your hash. Heat the pan with 1 teaspoon of cooking oil at low heat until the oil begins to shimmer, then add the eggs. Cover with a tight fitting lid and cook until the white is completely set, about 2-2 ½ minutes.
  • Dish up the leftover prime rib hash with the egg(s) served on top, add fresh chopped parsley for garnish (optional).

Nutrition

Calories: 586kcal (29%) | Carbohydrates: 19g (6%) | Protein: 29g (58%) | Fat: 42g (65%) | Saturated Fat: 17g (106%) | Cholesterol: 272mg (91%) | Sodium: 152mg (7%) | Potassium: 873mg (25%) | Fiber: 3g (13%) | Sugar: 1g (1%) | Vitamin A: 490IU (10%) | Vitamin C: 16.3mg (20%) | Calcium: 95mg (10%) | Iron: 6.6mg (37%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Beef Dishes, Breakfast Recipes, Leftover Ideas
Cuisine American
« Prime Rib Red Wine Au Jus
Brown Sugar Streusel Topping »

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Comments

    5 from 117 votes (113 ratings without comment)

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  1. Kimmie says

    January 03, 2025 at 2:57 pm

    5 stars
    Excellent recipe! I did not have any turmeric so I had to do without. I will definitely be making this again.

    Your recipe card is awesome, adding notes of amount to the ingredients under each step is a great idea. Thank you!

    Reply
  2. Carl G says

    December 10, 2023 at 9:17 am

    5 stars
    Cant wait to try this!!!

    Reply
  3. Michael Lechnar says

    January 03, 2023 at 10:14 pm

    5 stars
    I made this for the first time tonight. I added 1/2 of a diced orange bell pepper, to the onions and 8oz of sliced, sauteed mushrooms to the hash mix. It was awesome. Your spice mix was perfect. My finicky 13-year old went back for seconds. This goes into my recipe folder.

    Reply
  4. Anonymous says

    December 30, 2021 at 3:59 am

    5 stars
    This is pretty tasty. I wanted to say thank you for putting the ingredients under each step. I don’t think anyone ever do that and it made this even more tasty.

    Reply
  5. Barron McKillip says

    December 17, 2020 at 2:15 pm

    Making it tonight.

    I am also using bacon grease.

    Reply
    • Angela @ BakeItWithLove.com says

      December 17, 2020 at 7:17 pm

      Wonderful! Bacon grease will be a great base, enjoy!

      Reply
  6. David Langley says

    December 29, 2019 at 8:35 am

    I keep strained bacon grease in a glass jar in the freezer that I can heat in the microwave until a little soft before using. I love the combination of smoked pork flavor with beef (I also put pork sausage in my chili). Tried it in this recipe and it was fantastic. Thanks for the idea!

    Reply
    • Angela @ BakeItWithLove.com says

      December 31, 2019 at 11:15 am

      David, I know what you mean about having some saved fat on hand...we like to keep goose fat after using it for a spiced roasted goose, it's an amazing flavor boost to pan fried potatoes! I'm always thrilled to hear about our readers results, so thank you for sharing your experience with the hash!

      Reply
  7. Darrin Jones says

    January 05, 2018 at 2:51 pm

    Hi there! Making this on Sunday coming for brekkie! We have leftover Prime Rib from a roast however we only cook our roast to medium-rare. Should I cook the leftover meat first, then remove and cook as per the rest of your recipe? I am concerned the meat won't be cooked enough in its current state after I add it in according to the steps you outlined. Was thinking the rendered fat that came off the meat would be good to cook the potatoes and such before adding back in.

    Reply
    • Angela @ BakeItWithLove.com says

      January 05, 2018 at 3:32 pm

      Hi, yes we love our roasts very rare too! For what we did (and just as you see in the photo) we used our medium rare leftovers without pre-cooking them. It will work just wonderfully as is! And yes, using any rendered fat in the cooking process is a great way to add flavor 🙂 If you have any other questions, let us know!

      Reply
      • Darrin Jones says

        January 06, 2018 at 4:31 pm

        Thank you so much for the feedback...very much appreciated! I will keep you abreast as to how it comes out...I am thinking of adding green peppers and kernel corn to the mix too!

      • Angela @ BakeItWithLove.com says

        January 07, 2018 at 8:50 am

        Yep, that sounds really good too (I must need to go make some breakfast)! Thank you very much for sharing, and we look forward to hearing about your results!

  8. Debby says

    December 10, 2017 at 7:56 pm

    I made this tonight. It is very very good. I will for sure make this for dinner again.

    Reply
    • Angela @ BakeItWithLove.com says

      December 26, 2017 at 8:55 pm

      Fantastic to hear! So glad you enjoyed this (we certainly do!) 🙂 Probably our number one choice for a Christmas morning breakfast!

      Reply

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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