Empire Hash Recipe

Par-cook potatoes

Place diced potatoes in a pot of cold salted water, bring to a simmer and cook until just tender but not falling apart, about 6–8 minutes. Drain thoroughly and let steam-dry in the colander for 5 minutes, then spread on a tray to cool and dry further for best crisping.

Crisp the hash

Heat a large nonstick or cast-iron skillet over medium-high heat. Add vegetable oil and 1 tablespoon butter. When shimmering, add the drained potatoes in an even layer. Press gently and let cook undisturbed until golden and crisp on the bottom, about 6–8 minutes. Turn and press to crisp the other side, cooking another 5–7 minutes. Reduce heat to medium.

Add aromatics and pastrami

Push potatoes to one side of the skillet, add the remaining butter if needed and sauté chopped onion and minced garlic until softened and translucent, 3–4 minutes. Stir into the potatoes, then add diced house-smoked pastrami and smoked paprika. Cook until pastrami is warmed and edges are slightly crisp, 3–4 minutes. Season with kosher salt and black pepper. Stir in chopped parsley or a portion of the dill (reserve some dill for garnish). Keep warm on very low heat or transfer to a warm oven (200°F / 95°C) while finishing other components.

While potatoes cook, heat a separate skillet over medium-low. Add butter and olive oil. Add thinly sliced onion, a pinch of salt and the brown sugar. Cook slowly, stirring every few minutes, until the onions are deep golden brown and sweet, about 20–25 minutes. If they brown too quickly, reduce heat. Set aside and keep warm.

Set up

Prepare a double boiler: bring an inch of water to a gentle simmer in a saucepan and reduce heat so water is just simmering. In a heatproof bowl (that will sit on the saucepan without touching the water), whisk the egg yolks with lemon juice and Dijon until slightly thickened.

Place the bowl over the simmering water and whisk constantly until the yolks warm and begin to thicken (do not scramble), about 2–3 minutes. Slowly drizzle in the warm melted butter in a thin stream, whisking continuously until the sauce is thick and emulsified. Season with a pinch of salt and cayenne (or hot sauce). If the sauce becomes too thick, whisk in a teaspoon or two of warm water or lemon juice to reach desired consistency. Keep warm (off heat) until plating.

For the sunny eggs: heat a nonstick skillet over medium-low and add 1 teaspoon butter. Crack eggs into the skillet, cover with a lid and cook until whites are set but yolks remain runny, about 3–4 minutes (time depends on pan and egg size). Season with salt and pepper.

Toast your chosen bread and butter lightly, or grill it in a pan until golden.

To assemble (serves 2): divide the hot pastrami hash between two plates (about half the hash per plate). Top each portion with a generous spoonful of caramelized onions. Place two sunny-side-up eggs (one per serving or two depending on preference) on top of each hash portion. Spoon warm hollandaise over the eggs and slightly over the hash. Finish with a sprinkle of chopped fresh dill and an extra grind of black pepper. Serve with the buttered toast on the side and lemon wedges if desired.