We had quite a bit of prime rib left over a few days ago after an early Christmas celebration. Since I had purchased a bag of organic sweet potatoes and had a few of those leftover, too, I decided to make a sweet potato and prime rib hash. Then I fried up some eggs and served them on top. Everyone loved it.
This makes a great brunch.
Or serve it up for dinner with a great big salad with lots of super greens, dried cranberries, mandarin orange slices and pine nuts. For the dressing, try this: Trader Joe's Orange Muscat Champagne Vinegar (1 T), olive oil (3 T), Dijon (1 t), freshly ground sea salt and black pepper and a minced fresh shallot.
Here's how I made it:
Peel several sweet potatoes and cut into dice. In a large frying pan melt several tablespoons of grass-fed butter along with a tablespoon of olive oil. Heat butter and oil over medium heat until hot and just beginning to bubble. Add in sweet potatoes and begin frying, stirring regularly. Once potatoes have browned, add 1 cup of water to the pan and allow potatoes to steam while water cooks out. Season with generous freshly ground sea salt and black pepper. Add 1-2 t Italian Herbs. If prime rib is not already well seasoned, sprinkle potato mixture with garlic and onion salts.
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When potatoes are almost cooked, fry grass-fed eggs in a separate frying pan in generous grass-fed butter and olive oil. Season with freshly ground sea salt and black pepper.
When potatoes are just cooked and ready to eat, add in diced prime rib. Cook stirring until beef is just warmed. Do not over-cook. To serve, top each plate with a fried egg or two.
Note: Our prime rib had been so beautifully and generously seasoned that I did not add much seasoning to the hash. Add what you need to make the hash flavorful.
This makes a great brunch.
Or serve it up for dinner with a great big salad with lots of super greens, dried cranberries, mandarin orange slices and pine nuts. For the dressing, try this: Trader Joe's Orange Muscat Champagne Vinegar (1 T), olive oil (3 T), Dijon (1 t), freshly ground sea salt and black pepper and a minced fresh shallot.
Sweet Potato and Prime Rib Hash with Fried Eggs
Here's how I made it:
Peel several sweet potatoes and cut into dice. In a large frying pan melt several tablespoons of grass-fed butter along with a tablespoon of olive oil. Heat butter and oil over medium heat until hot and just beginning to bubble. Add in sweet potatoes and begin frying, stirring regularly. Once potatoes have browned, add 1 cup of water to the pan and allow potatoes to steam while water cooks out. Season with generous freshly ground sea salt and black pepper. Add 1-2 t Italian Herbs. If prime rib is not already well seasoned, sprinkle potato mixture with garlic and onion salts.
When potatoes are almost cooked, fry grass-fed eggs in a separate frying pan in generous grass-fed butter and olive oil. Season with freshly ground sea salt and black pepper.
When potatoes are just cooked and ready to eat, add in diced prime rib. Cook stirring until beef is just warmed. Do not over-cook. To serve, top each plate with a fried egg or two.
Note: Our prime rib had been so beautifully and generously seasoned that I did not add much seasoning to the hash. Add what you need to make the hash flavorful.
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| Amanda rubbing our rib roast with a dry rub made with many dried herbs plus lots of fresh rosemary and pressing in garlic slivers where little slits have been made with a sharp knife. |
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