Wagyu Pastrami Hash Recipe

Prepare and warm pastrami

Pat the wagyu pastrami slices dry with paper towel. Season lightly with 1 tsp freshly ground black pepper and 1 tsp smoked paprika, pressing gently so spices adhere. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Working quickly, add the pastrami in a single layer (you may do this in two batches to avoid crowding). Sear each side 20–30 seconds just to warm and develop a slight crisp at the edges—wagyu pastrami is already cooked, so you only need to heat and render a little fat. Transfer warmed slices to a plate and tent loosely with foil to keep warm.

Par-cook potatoes

Place the diced Yukon Gold potatoes into a medium pot and cover with cold salted water. Bring to a gentle boil and simmer 6–8 minutes until just tender but not falling apart. Drain thoroughly and spread on a tray to steam off excess moisture for 5 minutes.

Crisp the potatoes and vegetables

Heat 1 tablespoon neutral oil and 1 tablespoon unsalted butter in the same large skillet used for the pastrami over medium-high heat. When the fat is hot and foam subsides, add the par-cooked potatoes in a single layer. Let them sit without stirring for 3–4 minutes to develop a golden crust. Stir or turn pieces and continue cooking 6–8 minutes, pressing occasional pieces flat with a spatula for more surface contact. Add the diced onion and bell peppers, stir to combine, and cook until the vegetables soften and begin to caramelize, about 5–6 minutes.

Finish hash

Stir in the minced garlic and fresh thyme, cook 30–60 seconds until fragrant. Add 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, adjusting to taste. Return the warmed wagyu pastrami to the skillet and toss gently to combine and heat through for 1–2 minutes so flavors meld. Keep the hash over low heat with a lid ajar while you poach the eggs and finish the hollandaise.

Prepare poaching liquid

Fill a medium saucepan with about 2 cups of water and bring to a gentle simmer (small bubbles, not a rolling boil). Add 1 tablespoon white vinegar to help the eggs coagulate.

Poach eggs

Crack one egg into a small bowl. Create a gentle vortex in the simmering water by stirring, then gently slip the egg into the center of the vortex. Poach for 3–3.5 minutes for a runny yolk or 4 minutes for slightly firmer yolk. Use a slotted spoon to lift the egg and briefly blot on paper towel to remove excess water. Repeat with second egg. Season lightly with a pinch of fine salt.

Make a quick hollandaise (stovetop)

Set up a double boiler: a heatproof bowl fitted over (not touching) simmering water. Whisk together 2 egg yolks, 1 teaspoon fresh lemon juice, and 1 teaspoon Dijon mustard in the bowl. Whisk constantly while the mixture gently warms (do not scramble) until it becomes pale and slightly thickened, about 2–3 minutes. Remove the bowl from the heat and very slowly drizzle in the 4 tablespoons hot melted butter while whisking constantly until the sauce emulsifies and thickens to a spoon-coating consistency. If too thick, whisk in up to 1 teaspoon hot water to loosen. Season with a pinch of salt and 1/4 teaspoon white pepper or cayenne to taste. Keep warm over very low heat (or a warm spot) until plating.

Divide the wagyu pastrami hash between two plates (or one large plate). Arrange slices of warmed wagyu pastrami visibly atop the potatoes and vegetables. Gently place one poached egg on each portion of the hash.

Spoon 2–3 tablespoons of warm hollandaise over each poached egg and a little over the pastrami for richness. Sprinkle the snipped chives over the top and scatter microgreens or baby arugula if using. Serve immediately with a lemon wedge on the side for a bright finish.

Optional: Provide extra black pepper and hot sauce at the table. Enjoy while hot so the yolk melds with the rich hollandaise and wagyu pastrami.