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Photos: Holiday hash

A fried egg is the classic topping for a plate of hash, but don't feel obligated to use a chicken egg.
Kim Sunée photo
Potatoes tend to really soak up seasoning, so don't be timid about adding flavors.
Kim Sunée photo
Finish your holiday hash in a hot oven for perfect browning.
Kim Sunée photo
A fried egg is the classic topper for a plate of hash, but don't feel tied to a chicken egg.
Kim Sunée photo
Freshly grated horseradish, a just-right garnish for the prime rib hash featured here.
Kim Sunée photo
Kim Sunée

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.

READ MORE: Got leftovers? Holiday hash can help.