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\u00c2\u00a0<\/p>\n
1 1\/4 cups diced Idaho potato<\/span><\/p>\n Kosher salt<\/span><\/p>\n 1 1\/2 tablespoons butter<\/span><\/p>\n 1 cup diced white onion<\/span><\/p>\n 1\/2 cup diced celery<\/span><\/p>\n Freshly ground black pepper<\/span><\/p>\n 1\/2 teaspoon finely chopped fresh rosemary<\/span><\/p>\n 1\/2 teaspoon finely chopped fresh parsley<\/span><\/p>\n 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<\/span><\/p>\n 1\/4 cup ketchup<\/span><\/p>\n 1\/4 teaspoon Tabasco<\/span><\/p>\n 1 tablespoon vegetable oil, or as needed<\/span><\/p>\n 2 large eggs<\/span><\/p>\n 1 teaspoon finely sliced chives.<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat oven to 450 degrees. Place diced potato and a pinch of salt in a small saucepan. Cover with water, place over medium heat, and simmer until just tender. Drain and rinse under cold water; set aside.\u00c2\u00a0 <\/span>Meanwhile, melt butter in a saut\u00c3\u00a9 pan over medium heat. Add onion, celery, and salt and pepper to taste. Saut\u00c3\u00a9 until tender. Add rosemary and parsley, remove from heat, and set aside.\u00c2\u00a0 <\/span>Place diced potatoes in a large bowl; roughly mash about half the potatoes with a fork or back of a spoon. (If you have leftover mashed potatoes available, you could use 1\/4 cup here and reduce diced potatoes to 1 cup.) Add onion mixture, meat, ketchup and Tabasco. Place an 8-inch nonstick saut\u00c3\u00a9 pan over medium heat. Coat bottom with 1 tablespoon oil and add meat mixture, patting top and edges to make a compact patty. Allow to cook until browned underneath, 1 to 2 minutes, then transfer pan to oven to cook for an additional 10 to 15 minutes. Meanwhile, place another small skillet over medium heat. Fry or poach eggs as desired; remove from heat and keep warm. To serve, invert hash onto a warmed serving platter. Top with fried or poached eggs, and garnish with chives. Serve immediately.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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…<\/p>\n