Arizona Pastrami Hash Recipe

prep potatoes

Peel (optional) and dice russet potatoes into 1/2-inch cubes. Rinse the diced potatoes in cold water until water runs clear, then drain and pat dry with a towel.

par-cook potatoes

Place diced potatoes in a pot, cover with cold water and 1/4 tsp salt. Bring to a simmer and cook 6–7 minutes until just tender but not falling apart. Drain well and let steam dry for 2–3 minutes.

cook vegetables

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When butter foams, add the diced onion and bell peppers. Sauté 4–5 minutes until softened and edges begin to color. Add minced garlic and cook 30 seconds until fragrant.

brown potatoes

Add the par-cooked potatoes to the skillet in a single layer. Increase heat to medium-high and let the potatoes sit undisturbed 2–3 minutes to brown, then toss and press to brown additional sides. Continue until potatoes are golden and crisp, about 8–10 minutes total.

add pastrami & season

Stir in the chopped pastrami, smoked paprika, ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Cook 2–3 minutes until pastrami is heated through and edges slightly crisp. Taste and adjust seasoning. Finish with chopped cilantro and 1 tsp fresh lime juice, toss briefly and remove skillet from heat.

Fill a medium wide saucepan with 6 cups water, bring to a gentle simmer (not a rolling boil). Add 1 tsp distilled vinegar and 1/4 tsp salt.

Crack each egg into an individual small bowl or ramekin. Using a spoon, stir the simmering water to create a gentle vortex, then gently slide one egg into the center. Poach eggs 3–3.5 minutes for a runny yolk or 4–4.5 minutes for slightly firmer yolk.

Use a slotted spoon to lift eggs, briefly blot on paper towel to remove excess water, and keep warm in a shallow bowl lined with a clean towel while finishing remaining eggs.

Set a heatproof bowl over (but not touching) a pot of barely simmering water to create a double boiler. Add 3 egg yolks to the bowl and whisk briskly to warm.

Whisk in 1 tablespoon fresh lemon juice and 1/4 tsp Dijon mustard. Continue whisking while slowly streaming in the 6 tablespoons melted butter a little at a time until the sauce thickens and becomes glossy. If sauce becomes too thick, whisk in up to 1 tsp hot water to loosen.

Season hollandaise with 1/4 tsp kosher salt and a pinch of cayenne. Keep warm over the double boiler (off direct heat) and whisk occasionally until ready to serve.

Reheat the hash briefly over medium heat if it has cooled. Divide the pastrami hash onto four plates or two large plates, creating a slight nest in the center of each portion for the egg.

Sprinkle about 1/4 cup shredded Swiss cheese over each portion so it softens from the heat of the hash. Place one poached egg on top of each portion (for 4 eggs) or two on larger plates if serving family style.

Spoon 2–3 tablespoons of warm hollandaise over each egg. Finish with sliced scallions, microgreens or cilantro leaves, and a grind of freshly ground black pepper. Serve with lime wedges alongside for an extra bright squeeze if desired.

Serve immediately while eggs are runny and hollandaise is warm.