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Leftover Rib Roast Hash
Anne Burrell
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Turning a dinner into another meal is always a win. If you get sick of leftovers, like me, transform them into something entirely different — no one needs to know your secrets!

Technique tip: Cast iron skillets are the best for a hash! It retains the heat, allowing for that hash "char" everyone loves.


    • 2 tablespoons olive oil
    • 1 yellow onion, cut into 1/2-inch dice
    • 1 red bell pepper, seeded and ribbed, cut into 1/2-inch dice
    • kosher salt and freshly ground black pepper, to taste
    • 2-3 cups leftover rib roast, cut into 1-inch cubes (recipe linked above)
    • 1 cup leftover vegetables
    • 1/4 cup white vinegar
    • 4 large eggs
    • 1 bunch chives, roughly chopped, for garnish


1. Heat a cast-iron skillet over medium high heat and add olive oil. Once glistening, add onion and bell pepper. Season with salt and pepper. Cook until onion becomes translucent and pepper begins to char slightly, about 3 minutes.

2. Push onion and pepper to side of pan; add leftover prime rib roast and vegetables. Allow to brown in pan for 1 minute, then begin stirring in onions and peppers. Cook another 2-3 minutes, undisturbed to create a char. Remove from heat and divide between plates.

3. Meanwhile, fill a large, wide pot halfway with water and bring to a boil. Add vinegar and reduce the heat until the water in the pan has no more bubbles.

4. Crack the eggs and gently drop each egg into the water. Cook eggs 3 to 4 minutes. Using a slotted spoon, remove the eggs from the water, blot on a paper towel and place directly onto hash. Garnish each plate with chives. 

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