QUICK PASTRAMI HASH & EGGS

Quick Pastrami Hash & Eggs image

Provided by Michelle Figueroa

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

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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