Wednesday, January 16, 2013

Prime Rib & Roasted Garlic Hash with Horseradish Sour Cream

I made prime rib for a special occasion and was trying to figure out what to do with the leftovers. Then I thought of making a hash. To be fair, I've been thinking a lot more about hashes than the average person lately, as I've been making them for the food truck and coming up with all sorts of gourmet variations. Prime rib sounded like it would fit right in! 

Yield:  2 servings

2 cups shaved fresh potatoes (can substitute frozen/pre-cut store bought hash browns) 
20 cloves garlic, roasted and sliced or smashed
1 yellow onion, diced 
1 red pepper, diced 
1/2 tsp fresh rosemary, chopped
1 1/2 - 2 cups cooked prime rib, cut in roughly 1/2 inch diced pieces 
1 tbsp butter 
Vegetable oil,for frying
1/4 tsp cayenne pepper (optional) 
Salt and pepper, to taste

Horseradish Sour Cream
1 cup sour cream
3 tbsp prepared horseradish
1 dash tabasco or other hot sauce
Salt to taste

Mix until just combined and salt to taste.  Chill; then serve with warm hash browns.

Roast garlic cloves in olive oil before beginning.  Slice, or smash cooked cloves, and set aside.  In a small skillet, melt butter and add chopped onion and red pepper.  Cook over medium heat until caramelized, then add rosemary and remove from heat.  Reserve.

Heat griddle to approximately 350 degrees.  Peel potatoes and shave with a cheese grater into a bowl.  Dry slightly with paper towels, if necessary, and then place on griddle.  Cook for a few minutes, the drizzle with oil.  Season to taste with cayenne, salt, and pepper. Potatoes need a lot of salt so don't be stingy or you'll end up with a bland dish!

Once potatoes have reached the desired level of crispness (about 15 minutes for my version), add prime rib, garlic, and onion/pepper mixture to the griddle, for just a split second - mix to just combine and then remove from heat - you don't want to overcook that tender prime rib!

Serve on warm plates with a side of horseradish sour cream (which I forgot to take a photo of but pretty much looks like normal sour cream... and tastes better!) 

Note:  I personally like my hash browns shredded, but I've seen them made a bunch of different ways.  If you have leftover mashed or baked potatoes, you could easily throw them on the griddle and make a version of this. Same goes for the meat; I'm sure any type of left over steak would be a delight in this dish.  Enjoy!

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