Recipe information
Yield
serves 3 generously. serving size: 3 heaping tablespoons of hash and 1 poached
Ingredients
1 pound cooked prime rib (page 12)
1 tablespoon canola oil
1 medium onion, diced
2 celery stalks, diced
1 white potato, peeled, boiled, cooled to room temperature, and diced
1 cup beef gravy (see page 13, gravy for sandwiches)
Salt and pepper
3 poached eggs (optional)
Preparation
Step 1
Dice the prime rib into medium pieces.
Step 2
Heat the oil in a skillet. Add the onion and celery, and sauté until translucent.
Step 3
Add the potato and meat to the sautéed onion and celery and cook for 6 minutes.
Step 4
Add the gravy to the skillet and heat for 5 minutes.
Step 5
Season with salt and pepper to taste.
Step 6
Serve with poached eggs, if desired.
