Keens’ Steakhouse Prime Rib Hash

  • Serves

    serves 1


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
  • 12 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
  • 12 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


Step 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.

Step 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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