Smoked Corned Beef Hash (new!) Recipe

Par-cook potatoes

Place diced potatoes in a pot of cold salted water. Bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter until foaming. Add the par-cooked potatoes in a single layer. Let them sit undisturbed 3–4 minutes to form a crust, then flip/stir occasionally until golden and crisp, about 8–10 more minutes.

Season potatoes with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust seasoning. Transfer potatoes to a warm plate and keep warm.

In the same skillet used for potatoes (add a touch more oil or butter if needed), reduce heat to medium. Add sliced onions and bell peppers. Cook, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes. Season lightly with salt and pepper.

While peppers are cooking, heat a separate large skillet or griddle over high heat until very hot. Add 1 tablespoon olive oil and swirl. Add the shaved pastrami in an even layer and let it sear undisturbed 1–2 minutes to develop edges, then toss/stir just until heated through and slightly charred at the edges, 1–2 more minutes. Season with 1 tsp freshly ground black pepper. Remove from heat.

Optionally, for a smoky flavor, cook pastrami on a smoker or use a smoking gun for a quick smoke—about 5 minutes at 200°F (93°C) —before searing.

Set a heatproof bowl over (not touching) a pot of simmering water (double-boiler). Add 3 egg yolks and 2 tablespoons lemon juice. Whisk constantly until the mixture thickens slightly and is warm to the touch, about 2–3 minutes.

Remove the bowl from heat. Very slowly drizzle in the 6 tablespoons hot melted butter while whisking continuously until the sauce is thick and emulsified. If it becomes too thick, whisk in up to 1 teaspoon warm water to loosen. Stir in 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp cayenne. Keep warm (cover lightly) until service. If sauce breaks, whisk a little warm water in a clean bowl and slowly whisk the broken sauce into it to re-emulsify.

For poached eggs: bring a 3–4 inch deep saucepan of water to a gentle simmer, add 1 tsp white vinegar. Crack each egg into a small cup and slip gently into simmering water. Poach 3–4 minutes for runny yolks or longer to desired doneness. Remove with a slotted spoon and drain on paper towels, sprinkle lightly with salt.

For fried eggs: heat a nonstick skillet over medium heat with a small knob of butter. Crack eggs and cook until whites set and edges are lacy; flip gently for over-easy/medium and cook 20–60 seconds more depending on desired yolk doneness. Season with salt and pepper.

Divide seasoned breakfast potatoes between 4 warmed plates, making a loose mound in the center of each plate.

Top each mound with a portion of caramelized peppers and onions, then a generous portion of the shaved, seared pastrami.

Place one poached or fried egg (or two small eggs split among plates) on top of each hash. Spoon 1–2 tablespoons of warm hollandaise over each egg and surrounding meat.

Garnish with the reserved 1 tablespoon chopped chives, a light sprinkle of coarse sea salt and a pinch of freshly ground black pepper. Serve immediately.