ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Richard Frank's Famous Prime Rib Hash


1 serving

Use approximately equal amounts of: Leftover pre-cooked prime rib, cubed Leftover baked potatoes, cubed Onion, chopped small


  • 2 cups prime rib leftover
  • 2 cups onion chopped small
  • 2 cups potatoes baked
  • 2 tablespoons olive oil Eyeball it - use more or less as needed
  • 3 cloves fresh garlic Crushed see note above
  • 1 teaspoon Lawry's seasoned salt see note above
  • 1/4 teaspoon Cayenne or crushed red pepper see note above
  • 1 teaspoon dried or fresh oregano see note above

How to Make It

  1. In large non-stick frying pan, sauté chopped onion in oil over low heat until soft. Add garlic and sauté one more minute. Add potatoes and continue to sauté until mixture is golden brown, adding a little oil if needed. Add prime rib to pan and sauté until golden brown (use little, if any oil). Return potato mixture to pan with prime rib. Season to taste with Lawry's Seasoned Salt, pepper and oregano. Mix well and cook over low heat until thoroughly heated.

  2. You may wish to add leftover brown gravy to moisten the hash as you cook.