Pastrami Hash Recipe
Crispy potato, pickled mustard seed, dijonnaise, sweet peppers, sunny side up egg, pickled onion, chive [GF]
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Ingredients
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Potato Hash
Pickled Mustard Seeds
Dijonnaise
Sweet Peppers
Sunny Side Up Egg
Pickled Onion
Garnish
Method
Potato Hash
- 1
Prepare the Potatoes
Peel the russet potatoes and cut them into small cubes.
- 2
Cook the Potatoes
Heat olive oil in a large skillet over medium heat. Add the cubed potatoes, season with salt and black pepper, and cook until golden and crispy, about 15-20 minutes, stirring occasionally.
- 3
Add Pastrami
Once the potatoes are crispy, stir in the chopped pastrami and cook for an additional 5 minutes until heated through.
Pickled Mustard Seeds
- 4
Prepare the Mustard Seeds
In a small saucepan, combine yellow mustard seeds, apple cider vinegar, sugar, and salt. Bring to a simmer over medium heat.
- 5
Cook the Mustard Seeds
Reduce heat to low and simmer for about 20 minutes, until the seeds are tender and the liquid has thickened slightly. Remove from heat and let cool.
Dijonnaise
- 6
Mix the Dijonnaise
In a small bowl, combine dijon mustard and mayonnaise. Mix until smooth and well combined.
Sweet Peppers
- 7
Add Sweet Peppers
In the last few minutes of cooking the potato hash, add the diced bell peppers and stir until they are just tender.
Sunny Side Up Egg
- 8
Pickled Onion
- 9
Prepare the Pickled Onion
In a bowl, combine sliced red onion, apple cider vinegar, sugar, and salt. Mix well and let sit for at least 30 minutes to pickle.
Garnish
- 10
Garnish the Hash
Once the hash is ready, plate it and top each serving with a sunny side up egg, a dollop of dijonnaise, a sprinkle of pickled mustard seeds, pickled onions, and chopped chives.
