Leftover Prime Rib Breakfast Hash is made easy by roasting potatoes, onions and garlic with fresh thyme on a sheet pan before tossing with baby spinach. Topped with a fried egg and served with buttered toast for a deliciously soul-satisfying breakfast.
Course Breakfast & Brunch
Keyword beef, breakfast, brunch, eggs, hash, leftovers, prime rib
Prep Time 15mins
Cook Time 30mins
Total Time 45mins
Author Laurie McNamara
4mediumpotatoesdiced into 1-inch pieces
kosher saltto taste
8ouncesleftover prime ribsee notes
freshly ground black pepperto taste
4fried eggsor poached
red pepper flakesfor serving (optional)
Preheat your oven to 400° and lightly spray a rimmed baking sheet with olive oil.
Add the diced potatoes, onions, garlic, thyme, paprika, a few generous pinches of kosher salt and drizzle with olive oil. Toss to combine and spread out evenly on the sheet pan. Roast for 20 minutes, rotating the pan halfway through.
Once the potatoes are tender, remove and turn your broiler on high. Use oven mitts to move your oven rack to the highest position.
Add the diced prime rib to the sheet pan and broil for 3 to 4 minutes or until the edges start to caramelize. Watch carefully to avoid burning.
Remove, turn off your oven and top with spinach. Toss and place the pan back into the oven to allow the spinach to wilt.
Meanwhile, fry up the 4 eggs.
Toss the hash one last time and season with freshly ground black pepper before dividing among plates, topping with a fried egg and sliced green onions.