MINNEAPOLIS -- Bel's brunch this week took place at Jax Café in Minneapolis. Find all the information you need and make reservations on their website jaxcafe.com.
Jax Café's prime rib hash recipe:
- Left over prime rib 10 ounces
- Au jus ¼ cup
- Diced onion ½ cup
- Diced green pepper ¼ cup
- Diced red pepper ¼ cup
- Friend potatoes 1 ¼ cup
- Jax seasoning a few shakes
- Butter 2 tablespoons
- Eggs 4
- Pumpernickel toast 4 pieces
This takes a little time to make but it's a great lazy morning breakfast.
Cut the prime rib into 2" pieces. Place the prime rib into a small pan with the au-jus and a little water and heat to a simmer. Cover the pan cook for a couple of minutes and turn the heat off. Let the prime rest in the pan remove the beef and gently pull it apart using a fork. Return the beef to the pan while finishing the hash. In a sauté pan heat the butter and add the onions and peppers and heat until the onions are translucent, Remove the beef from the pan liquid and add to the peppers and onions. Add the potatoes and season with Jax seasoning. When the hash is hot divide on to serving plates, top with your favorite eggs, and serve with pumpernickel toast.
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