I recently came across an old issue of Saveur magazine for a recipe to make a rather decadent prime rib hash from Keens Steakhouse in New York City. I don’t know about you, but I don’t usually have prime rib just hanging around in my refrigerator. However, since the holidays are upon us -- Thanksgiving, Hanukkuh, Christmas, and New Year’s -- I figured it’s an excellent excuse to feature a lovely roast of prime rib, mainly so I can have leftovers and make a morning-after-hash.
Hash, from the French verb "hacher," meaning minced, combines a bunch of diced this and that to somehow come together and create a coherent (and often delicious) dish. Granted, prime rib is not an everyday sort of dish, but with the holidays, if you happen to have some leftover, save it for this recipe.
Ideally, you would make this with whatever you might have on hand, including roast turkey, prime rib, smoked ham, potatoes, onions, and herbs. Try it as well with shrimp, our wonderful Alaska crab or cod, or the classic corned beef. The main thing is to season generously, especially since potatoes absorb a lot of flavor.