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Prime rib hash gives new life to last night’s roast, turning leftovers into a breakfast worth savoring. Crisp bacon, caramelized onions, and golden potatoes form a rich foundation, while shredded carrots and tender beef soak up every bit of flavor. The eggs bake right on top for a clean, satisfying finish. No soggy diner plates here, just crisp edges, hearty flavor, and perfectly set yolks.
If you make a smoked prime rib, the smoky flavors will add some extra flavor to the hash. However, you can’t go wrong with a roasted prime rib. This recipe also works with our Slow Cooker Pot Roast or our Dutch Oven Pot Roast
Here’s Why This Hash Recipe Works
Flavor layers, not shortcuts: Bacon, onion, garlic, and Worcestershire build depth at every step.
One-pan breakfast hero: No juggling skillets. Sear, crisp, and bake it all in the same pan.
Leftovers, reborn: Pot roast and roasted veggies get a second life without tasting like leftovers.
Eggs, your way: The oven finish lets you decide exactly how set (or runny) you want the eggs.
Make-ahead friendly: Roast the potatoes or prep the veggies in advance so breakfast comes together fast.
If you are looking for more filling breakfast recipes, try our sweet potato hash or our ground beef egg scramble.
Recipe Tips
Dice it small: ¼-inch cubes (or smaller) help raw veggies cook through quickly and crisp up evenly.
Cooked vs. raw: Leftover potatoes and carrots save time, but starting with raw adds better texture and color.
Get that crust: Press the hash firmly with a spatula and let it sit for a few minutes before flipping. Resist the urge to stir.
Mind the moisture: A small splash of broth or water keeps things juicy, especially if you’re using raw vegetables.
Egg-check zone: Start checking around the 6-minute mark. Soft-set yolks turn overdone in a hurry.
Use the right pan: A well-seasoned cast iron skillet gives the best crust and holds heat evenly.
Don’t overcrowd: Too much hash in the pan traps steam and prevents browning. Cook in batches if needed.
Finish under the broiler: For extra-crispy edges, pop the skillet under the broiler for a minute or two at the end.
Season smart: Taste before salting. Bacon, broth, and Worcestershire already bring plenty of salt and umami.
If you have more leftover beef, try our roast beef pasta skillet.
Roast Beef Hash from Leftovers
This prime rib hash takes what’s left from last night’s roast and turns it into something you’ll actually look forward to eating again. It’s hearty, crisp-edged, and full of real flavor, no soggy skillet mess. Whether you’re using raw veggies or leftovers, it’s the kind of breakfast that earns its place on the weekend rotation.
No leftovers? Start with our Horseradish Crusted Prime Rib recipe. It’s the perfect base for this hash.
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Leftover Prime Rib or Pot Roast Hash
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Ingredients
- 4 to 6 slices thick-cut bacon, diced
- 1 yellow onion, diced
- 3 to 4 garlic cloves, minced
- 2 cooked potatoes, leftover from pot roast or 2 raw potatoes
- 2 cooked carrots, leftover from pot roast or 2 raw carrots
- 2 cups cooked roast beef, chopped
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes
- ¼ cup beef broth , or water
- 4 to 6 large eggs
Instructions
- Preheat the oven to 375°F. (When the hash is finished cooking, you will bake the eggs on top).
- Place a large skillet over medium-high heat and cook the chopped bacon until brown and crisp. Transfer the bacon to a paper towel to drain. Pour out all but 1 tablespoon of the bacon fat from the skillet.
- Add the onion to the skillet with the bacon fat. Sauté until soft and golden brown. While the onions cook, dice the potatoes and carrots. If you are using raw veggies, dice them small so they cook quickly.
- Toss in the garlic, diced potatoes, and carrots into the skillet and cook, stirring occasionally, until golden brown, about 5 minutes. If you are starting with raw veggies, cover with a lid and cook until the potatoes are tender in the center (about 10 minutes).
- Add the roast beef, Worcestershire sauce, salt, pepper, and red pepper flakes. If the hash seems too dry, splash 1/4 cup of water or beef broth into the skillet.
- Press the hash down with a spatula for a few minutes until it gets crispy on the bottom.
- Make 4 to 6 wells in the hash and crack an egg in the center of each well.
- Place the skillet in the oven and bake until the eggs are cooked to your liking. It will take about 6 minutes for soft-set eggs and about 14 minutes for firm eggs.
Notes
- Dice the potatoes and carrots into 1/4 inch cubes or smaller. If you are starting with raw vegetables, you can shred them if you want them to cook faster.
- When you cook the eggs, the timing will vary depending on how deep you make the wells and how firm you like your eggs. After they cook for 5 minutes, check on them every couple of minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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o Dahn, this looks just to die for! But how could you have leftover from prime rib?? I would devour the whole prime rib!!!