Pastrami Hash Recipe
House-cured pastrami hash topped with two eggs your way. Served companion sourdough toast
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Ingredients
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Pastrami Hash
Eggs
Sourdough Toast
Method
Pastrami Hash
- 1
- 2
Cook the Potatoes
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes, season with salt and pepper, and cook until they start to become tender, about 10 minutes, stirring occasionally.
- 3
Add Vegetables and Pastrami
Add the diced onion, bell pepper, and minced garlic to the skillet. Cook for another 5 minutes until the vegetables are softened. Then, stir in the diced pastrami, paprika, and chili flakes. Cook for an additional 5-7 minutes until everything is heated through and slightly crispy.
Eggs
- 4
Cook the Eggs
In a small skillet, melt 1 tablespoon of butter over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook to your desired doneness (sunny-side up, over-easy, etc.), about 3-5 minutes.
Sourdough Toast
- 5
Toast the Bread
While the eggs are cooking, toast the sourdough bread slices. Spread 1 tablespoon of butter on each slice after toasting for added flavor.
Assembly
- 6
Plate the Dish
On a plate, serve a generous portion of the pastrami hash, top it with the cooked eggs, and place the buttered sourdough toast on the side.
