Classic Pastrami Hash
Classic Pastrami Hash
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 cloves garlic, minced
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 12 ounces pastrami, diced into 1/2-inch pieces
- 1 red bell pepper, medium, cored, seeded, and diced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 4 eggs, for serving (optional)
- 2 tablespoons chives, fresh, chopped, for garnish (optional)
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium heat.
⏱️ 2 min
- 2
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Add the diced potatoes to the skillet. Increase the heat to medium-high and cook, stirring occasionally, until the potatoes are tender and lightly browned, about 10-12 minutes. You may need to add a splash more olive oil if the pan seems dry.
⏱️ 12 min
- 5
Add the diced pastrami and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the pastrami is slightly crispy and the bell pepper has softened.
⏱️ 7 min
- 6
Stir in the chopped fresh parsley, Dijon mustard, and Worcestershire sauce. Season with salt and black pepper to taste. Mix well to combine.
⏱️ 2 min
- 7
If desired, create four wells in the hash and crack an egg into each well. Cover the skillet and cook until the egg whites are set and the yolks are to your liking, about 3-5 minutes.
⏱️ 5 min - 8
Serve the pastrami hash immediately, garnished with fresh chopped chives if using.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pastrami Hash
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 cloves garlic, minced
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 12 ounces pastrami, diced into 1/2-inch pieces
- 1 red bell pepper, medium, cored, seeded, and diced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 4 eggs, for serving (optional)
- 2 tablespoons chives, fresh, chopped, for garnish (optional)
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium heat.
⏱️ 2 min - 2
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Add the diced potatoes to the skillet. Increase the heat to medium-high and cook, stirring occasionally, until the potatoes are tender and lightly browned, about 10-12 minutes. You may need to add a splash more olive oil if the pan seems dry.
⏱️ 12 min - 5
Add the diced pastrami and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the pastrami is slightly crispy and the bell pepper has softened.
⏱️ 7 min - 6
Stir in the chopped fresh parsley, Dijon mustard, and Worcestershire sauce. Season with salt and black pepper to taste. Mix well to combine.
⏱️ 2 min - 7
If desired, create four wells in the hash and crack an egg into each well. Cover the skillet and cook until the egg whites are set and the yolks are to your liking, about 3-5 minutes.
⏱️ 5 min - 8
Serve the pastrami hash immediately, garnished with fresh chopped chives if using.
⏱️ 1 min