Saveur.com: Daily Fare: Keens' Steakhouse Prime Rib Hash

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Keens' Steakhouse Prime Rib Hash Sep 10th 2013, 18:15 Enlarge Credit: Todd Coleman SERVES 1 INGREDIENTS 1 large russet potato, peeled and cut into ½" pieces 2 tbsp. unsalted butter ½ small white onion, finely chopped 1 stalk celery, finely chopped 10 oz. cooked prime rib, cut into ½" pieces 1 tbsp. finely chopped flat-leaf parsley 1 tsp. finely chopped rosemary 2–3 tbsp. ketchup ½ tsp. hot sauce, such as Tabasco Kosher salt and freshly ground black pepper, to taste 1 sunny-side-up egg, for serving Chopped fresh chives, for garnish INSTRUCTIONS 1. Heat oven to 450°. Boil potatoes in a 2-qt. saucepan of salted water until tender, 5–10 minutes. Drain, transfer to a bowl, and mash slightly, leaving some diced pieces intact. 2. Heat butter in 8" nonstick skillet over medium-high heat. Add onions and celery; cook, for 2 minutes. Transfer to bowl with potatoes. Add beef, parsley, rosemary, ketchup, hot sauce, and salt and pepper; stir to combine. Return pan to medium-high heat; add potato mixture, and using spatula, form into a compact cake. Cook, without stirring, until browned, 2–3 minutes. Transfer to oven; cook until top is browned, 15–20 minutes more. Invert onto a plate. Garnish with egg and chives.

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