Method

Vegetable Hash

Prep and par-cook potatoes

Place the diced potatoes in a bowl of cold water and let sit 5 minutes to remove excess starch, then drain and pat dry with paper towels.

Heat a 10" nonstick or cast-iron skillet over medium-high heat. Add olive oil and when shimmering, add the drained, dried potatoes in an even layer. Let cook undisturbed 4–5 minutes to develop a golden crust.

Stir the potatoes and add the diced onion and red bell pepper. Reduce heat to medium. Season with salt, black pepper, smoked paprika, and garlic powder. Cook, stirring occasionally, until potatoes are fork-tender and vegetables are softened, about 6–8 minutes more.

If using peas, stir them in during the last 2 minutes to warm through. Taste and adjust seasoning. Stir in chopped parsley, then transfer the hash to a bowl and keep warm while you cook the pastrami and eggs.

Sandwich

Toast the English muffin or sandwich roll, then spread the cut sides lightly with butter. Mix the mayonnaise and Dijon mustard and spread a thin layer on the bottom half of the toasted bread.

Warm pastrami

Wipe the skillet used for the hash lightly if necessary and return to medium-high heat. Add the pastrami slices in an even layer and warm 1–2 minutes per side until edges are slightly crisped and warmed through. Remove and keep warm on the top half of the toasted bread.

Cook eggs

Lower heat to medium. Melt 1 tbs butter in the skillet and crack in the eggs. For fried eggs: cook until whites are set and yolks at desired doneness (about 2–3 minutes for runny yolks), seasoning with 1/4 tsp salt and 1/4 tsp black pepper. For scrambled: whisk eggs with salt and pepper before pouring in, and gently scramble until soft and set. If you prefer over-easy, flip gently and cook 20–30 seconds more.

Assemble the sandwich: On the bottom half (mayo-Dijon side), layer half of the vegetable hash, then place the cooked eggs on top. Add the warmed pastrami over the eggs and finish with provolone slices. Close the sandwich with the top half of the bread (buttered side up). If you want the provolone melted, return the assembled open sandwich to the skillet, cover for 30–60 seconds, or place under a broiler for 30–45 seconds until cheese softens.

Slice in half and serve immediately alongside remaining vegetable hash.

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