Jul 14 2026
Restaurants›Grand Lux Cafe›Housemade Pastrami Hash And Eggs Recipe

Housemade Pastrami Hash And Eggs Recipe

Inspired by Grand Lux Cafe
Time45m
Serves2

Chunky Style with Sauteed Potatoes, Peppers and Onions. Only available at Las Vegas restaurants

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Ingredients

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Pastrami Hash

Eggs & Garnish

Method

Pastrami Hash

  1. 1

    Par-cook potatoes

    Place diced potatoes in a pot and cover with cold water. Add 1/2 teaspoon salt and bring to a boil. Cook until just fork-tender, about 6–8 minutes. Drain thoroughly and spread on a tray to steam-dry for 5 minutes (this removes surface moisture so potatoes crisp).

  2. 2

    Heat pan

    Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter. Allow butter to melt and the oil to shimmer.

  3. 3

    Sear potatoes

    Add the drained, slightly dried potato cubes in a single layer (work in two batches if needed). Let them cook undisturbed for 3–4 minutes to develop a brown crust. Flip and brown the other sides another 3–4 minutes until most pieces are golden and crispy.

  4. 4

    Add aromatics & peppers

    Reduce heat to medium. Push potatoes to the edges of the pan, add diced onions and both bell peppers to the center with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Sauté, stirring occasionally, until peppers soften and onions become translucent, about 5 minutes. Add minced garlic and smoked paprika; cook 30–45 seconds until fragrant.

  5. 5

    Combine with pastrami

    Add coarsely chopped pastrami to the pan and stir to combine with potatoes and vegetables. Cook 3–4 minutes, allowing pastrami to warm and render some fat and develop edges. Taste and adjust seasoning with remaining salt if needed.

  6. 6

    Finish

    Sprinkle chopped fresh parsley over the hash, toss briefly, then transfer to plates or keep warm in the skillet on very low heat while you prepare the eggs.

Eggs & Garnish

  1. 7

    Cook eggs (sunny-side or over-easy)

    In a separate nonstick skillet over medium-low heat, melt 1 tablespoon butter. Crack 2 eggs per person (4 total) into the skillet, spacing them apart. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. For sunny-side-up: cover skillet with a lid and cook 3–5 minutes until whites are set but yolks remain runny. For over-easy: cook until whites set at the edges, flip gently and cook 20–30 seconds more for runny yolks.

  2. 8

    Plate

    Divide the pastrami hash onto 2 plates (or 4 smaller servings). Top each portion with 2 eggs. Garnish with sliced chives and a light drizzle of hot sauce or a dollop of whole-grain mustard if using.

  3. 9

    Serve

    Serve immediately while hot, offering additional salt, pepper and hot sauce at the table.

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