Ribeye Hashburger

My brother has come to live in Central Texas, and I’m thrilled.  He’s an awesome restauranteur, so it’s a cooking extravaganza these days.  This dish is one of the latest creations from our leftovers, and can be served as a burger or as hash, for breakfast, lunch, or dinner.

Ribeye Hashburger

Total Time: 30 minutes

Yield: Serves 6-8

This is a delicious way to stretch a little leftover steak.


  • 2-3 TBSP extra virgin olive oil
  • 2 carrots, chopped
  • 1 medium onion, chopped
  • 3 ribs celery with the leaves, chopped
  • 1/2 red bell pepper chopped
  • 3 medium potatoes, partially cooked, then chopped
  • Salt and pepper
  • 1/2 - 1 cup white wine
  • 1 1/2 lbs cooked (medium to medium rare), trimmed ribeye steak
  • Cheese
  • Fried eggs


  1. Heat oil in a large skillet. Add carrots and next 5 ingredients.
  2. Cook, stirring occasionally, until the onion is translucent.
  3. Add wine and reduce until liquid is almost gone. Remove from heat and cool slightly.
  4. In a food processor, process everything until it's in small dice. Place in a large bowl.
  5. Now, process the meat into small dice, and add to the vegetable mixture. Combine well.
  6. To eat as a burger: add a raw egg, mix well, form into patties, and fry as burgers.
  7. To eat as hash: saute mixture in butter.
  8. Either way top with cheese and fried egg. And for added flavor, add sriracha or hot sauce!
  9. If you have leftover mixture, it's even great cold.