Description

This hearty and flavorful hash combines tender prime rib with naturally sweet roasted sweet potatoes, crisp bell peppers, and onions, all sautéed together in a single skillet. Perfect for a cozy weekend brunch, a holiday morning, or a comforting breakfast-for-dinner, this recipe transforms leftovers into an indulgent, satisfying meal that’s packed with color, texture, and flavor. Inspired by the tradition of repurposing roast beef, this hash offers a balance of savory and sweet, making each bite irresistible.

Ingredients

Scale

2 cups cooked prime rib, chopped into bite-sized pieces
2 large sweet potatoes, peeled and diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium onion, finely chopped
3 tablespoons olive oil or avocado oil
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon salt, or to taste
2 tablespoons fresh parsley, chopped (optional garnish)
2 green onions, sliced (optional garnish)

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Instructions

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and sauté for 10–12 minutes, stirring occasionally, until they begin to soften and turn golden brown.
Push the sweet potatoes to one side of the skillet and add the remaining tablespoon of oil. Sauté the onions, red bell pepper, and yellow bell pepper for 5–6 minutes until they become tender and slightly caramelized.
Stir in the minced garlic, smoked paprika, dried thyme, salt, and black pepper. Cook for 1–2 minutes until the garlic is fragrant and the spices coat the vegetables evenly.
Gently fold in the chopped prime rib, allowing it to warm through. Cook for 3–5 minutes, stirring occasionally, until the beef is heated but still tender.
Mix all ingredients thoroughly, ensuring the sweet potatoes, peppers, onions, and beef are evenly distributed. Taste and adjust seasoning if necessary.
Remove from heat and sprinkle with chopped fresh parsley and sliced green onions for a burst of color and freshness. Serve hot with a side of eggs or your favorite breakfast bread.

Notes

This recipe works best with leftover prime rib, but fresh cooked beef can be used.
Substitute or add vegetables like zucchini, mushrooms, spinach, or roasted carrots for variety.
Add a pinch of cayenne or chili flakes for a mild spicy kick.
Keeps in the refrigerator for up to 3 days and reheats well in a skillet.
Top with a fried or poached egg for a more indulgent breakfast or brunch.

Prep Time: 15 minutes
Cook Time: 25 minutes