Description

There’s something irresistibly comforting about a skillet loaded with golden potatoes, tender carrots, and savory prime rib. This Prime Rib & Carrot Potato Hash transforms leftover roast beef into a hearty, flavorful meal perfect for breakfast, brunch, or dinner. The combination of crispy potatoes, sweet caramelized carrots, and tender beef creates a dish that’s both satisfying and full of flavor. Inspired by traditional American breakfast hashes, this recipe is a wonderful way to elevate leftovers while delighting the whole family. It’s simple, wholesome, and guaranteed to become a favorite in your home.

Ingredients

Scale

2 cups cooked prime rib, cut into bite-sized cubes
3 medium russet potatoes, peeled and diced
2 large carrots, peeled and diced
1 small yellow onion, finely chopped
1 small green bell pepper, diced
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
½ teaspoon smoked paprika
½ teaspoon dried thyme
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley (optional, for garnish)
Fried or poached eggs (optional, for serving)

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Instructions

Prepare the vegetables by peeling and dicing the potatoes and carrots, chopping the onion and bell pepper, and mincing the garlic. Cube the prime rib into bite-sized pieces.
Parboil the potatoes and carrots in boiling water for 5 minutes until just tender. Drain and set aside.
Heat olive oil and butter in a large skillet over medium-high heat. Add the onion and bell pepper and sauté until softened and slightly golden, about 4–5 minutes. Add garlic and cook for another 30 seconds.
Add the parboiled potatoes and carrots to the skillet. Spread in an even layer and cook undisturbed for several minutes until golden, then stir and continue cooking until all sides are crisp.
Add the cubed prime rib to the skillet. Sprinkle with smoked paprika, dried thyme, salt, and black pepper. Stir to combine and cook for another 4–5 minutes until heated through.
Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving.
Serve hot, optionally topped with fried or poached eggs.

Notes

Use leftover roast beef, steak, or pot roast if prime rib isn’t available.
Add extra vegetables like mushrooms, zucchini, or corn for variety.
Don’t stir constantly when crisping potatoes to allow golden edges to form.
For a breakfast hash, crack eggs into the skillet and bake at 375°F for 8–10 minutes.
Store leftovers in an airtight container for up to 3 days; reheat in a skillet for best texture.

Prep Time: 20 minutes
Cook Time: 30 minutes