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Pastrami Hash


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Pastrami Hash

Recipe Notes

  • Yield: Serves 2 and can be multiplied as desired.
  • Method: Sauteing on a grill grate
  • Equipment: 2 10-inch cast iron skillets

Ingredients

For the Hash

  • 2 tablespoons butter or extra virgin olive oil
  • 1 onion, finely chopped (3/4 cup)
  • 1 bell pepper, seeded and diced
  • 2 jalapenos, seeded and diced (for spicier has, leave the seeds in)
  • 2 cups smoked pastrami, coarsely or finely diced
  • 2 cups cooked potatoes or other root vegetables, coarsely or finely diced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Louisiana-style hot sauce, such as Pete’s RedHot, or more to taste
  • Sea salt and freshly ground black pepper

For the Eggs

  • 2 tablespoons butter or extra virgin olive oil
  • 2 to 4 large farm-fresh eggs
  • 2 tablespoons finely chopped fresh flat-leaf parsley

Recipe Steps

1: Heat the butter or oil in a 10-inch cast-iron skillet over medium-high heat on your grill’s side burner or on the grill grate. Add the onion, bell pepper, and jalapenos and cook until browned, 3 minutes, stirring with a wooden spoon.

2: Stir in the pastrami and potatoes and continue cooking until the potatoes are browned, 3 to 5 minutes more.

3: Stir in the Worcestershire sauce and hot sauce and cook for 1 minute. Correct the seasoning, adding salt and pepper to taste: the hash should be highly seasoned. Serve the hash right in the skillet.

4: Meanwhile, in a second skillet, melt the butter or heat the olive oil over medium-high heat. When sizzling, crack in the eggs. Fry until cooked to taste, 2 minutes per side for yolks that are still a little runny (that’s how I like them), turning with a spatula. Slide the fried eggs on top of the hash. Sprinkle with chopped parsley and dig in.

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