Best Pastrami Hash A Dish For Any Time Of Day Recipes

Quick Pastrami Hash & Eggs image

Provided by Michelle Figueroa

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 (16 ounce) package precooked diced potatoes (peeled or unpeeled)
1 large onion, quartered and thinly sliced
1 medium green bell pepper, diced
1 teaspoon paprika
1/4 teaspoon plus a pinch salt, divided
1/4 teaspoon plus a pinch fresh ground pepper, divided
5 ounces deli pastrami, diced (about 1 generous cup)
4 large eggs

Steps:

Heat oil in a large skillet over medium-high heat. Reduce heat to medium and add potatoes, onion, bell pepper, paprika and 1/4 teaspoon each salt and pepper. Stir to combine, then spread in an even layer in the pan and cook, undisturbed, for 3 minutes. Stir in pastrami, spread back into an even layer and cook undisturbed again until a crust starts to form on the bottom, about 5 minutes more. Remove from the heat and cover to keep warm.
Just after you add the pastrami to the hash, coat a large nonstick skillet with cooking spray and place over medium heat. Crack each egg into a small bowl and slip them, one at a time, into the skillet, taking care not to break the yolks. Season with the remaining pinch of salt and pepper. Reduce heat to medium-low, cover and cook undisturbed for about 2 minutes for soft-set yolks.
Divide the hash among 4 plates and top each serving with an egg.

Nutrition Facts : Calories 371.9, Fat 16.9, SaturatedFat 5, Cholesterol 246.3, Sodium 1011.5, Carbohydrate 25.8, Fiber 3.9, Sugar 3.5, Protein 28.7

Pastrami Hash With Confit Potatoes, Parsley and Shallots image

Provided by Julia Moskin

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 pounds medium-size waxy potatoes like Yukon Gold
6 cups canola oil
1 tablespoon olive oil
3 tablespoons butter, cut into small pieces
1/4 cup minced shallots
2 teaspoons minced garlic
1/3 cup finely chopped parsley
1/2 pound pastrami, corned beef, roast beef, cooked pork or chicken in bite-size pieces
Poached or sunny-side-up eggs, for serving
Hot sauce, for serving

Steps:

Put the potatoes in a pot large enough to hold them in a single layer. Pour in canola oil to cover. Turn the heat to medium, bring to a simmer, turn heat to low and simmer until potatoes are just cooked through, 20 to 30 minutes. Lift out with a slotted spoon and set aside to cool, at least 30 minutes or overnight. (Oil can be reused.)
Peel potatoes and cut into large dice. In a large nonstick skillet, heat olive oil over medium heat until shimmering. Add potatoes and distribute evenly in pan, pressing down lightly. Cook, undisturbed, 4 to 5 minutes, until browned. With a large spatula, gently turn potatoes over (don't worry if they break up) and redistribute in pan. Cook 4 minutes, until well crisped. (Do this in two batches if pan is not large enough.)
Stir in butter, shallots, garlic, parsley and pastrami or other meat, and cook over medium-low heat, turning occasionally, just until pastrami is heated through and shallots are just soft, about 3 minutes.
Serve with eggs on top and hot sauce on the side.