Prime Rib Hash

• 1 1/4 cups diced Idaho potato
• Kosher salt
• 1 1/2 tablespoons butter
• 1 cup diced white onion
• 1/2 cup diced celery
• Freshly ground black pepper
• 1/2 teaspoon finely chopped fresh rosemary
• 1/2 teaspoon finely chopped fresh parsley
• 10 ounces cooked prime rib or other leftover meat (short ribs, flank steak, fillet, pork roast, roasted chicken or turkey), cut into 1/2-inch to 3/4-inch dice
• 1/4 cup ketchup
• 1/4 teaspoon Tabasco
• 1 tablespoon vegetable oil, or as needed
• 2 large eggs
• 1 teaspoon finely sliced chives

1. Preheat oven to 450 degrees.
2. Place diced potato and a pinch of salt in a small saucepan.
3. Cover with water, place over medium heat, and simmer until just tender.
4. Drain and rinse under cold water; set aside.
5. Meanwhile, melt butter in a saute pan over medium heat.
6. Add onion, celery, and salt and pepper to taste.
7. Saute until tender.
8. Add rosemary and parsley, remove from heat, and set aside.
9. Place diced potatoes in a large bowl; roughly mash about half the potatoes with a fork or back of a spoon.
10. (If you have leftover mashed potatoes available, you could use 1/4 cup here and reduce diced potatoes to 1 cup.)
11. Add onion mixture, meat, ketchup and Tabasco.
12. Place an 8-inch nonstick saute pan over medium heat.
13. Coat bottom with 1 tablespoon oil and add meat mixture, patting top and edges to make a compact patty.
14. Allow to cook until browned underneath, 1 to 2 minutes, then transfer pan to oven to cook for an additional 10 to 15 minutes.
15. Meanwhile, place another small skillet over medium heat.
16. Fry or poach eggs as desired; remove from heat and keep warm.
17. To serve, invert hash onto a warmed serving platter.
18. Top with fried or poached eggs, and garnish with chives.
19. Serve immediately.

potato, kosher salt, butter, white onion, celery, freshly ground black pepper, fresh rosemary, fresh parsley, prime, ketchup, tabasco, vegetable oil, eggs, chives

Taken from cooking.nytimes.com/recipes/1012415 (may not work)