Chef Bill Rodgers of Manhattan’s Keens Steakhouse says flank steak or chicken works as well as prime rib in this recipe. This recipe first appeared in our Jan/Feb 2013 issue along with our article Keens’ Prime Rib Hash.
- 1 large russet potato, peeled and cut into 1/2″ pieces
- 2 tbsp. unsalted butter
- 1⁄2 small white onion, finely chopped
- 1 stalk celery, finely chopped
- 10 oz. cooked prime rib, cut into 1/2″ pieces
- 1 tbsp. finely chopped flat-leaf parsley
- 1 tsp. finely chopped rosemary
- 2-3 tbsp. ketchup
- 1⁄2 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
- 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.
- 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.