Pastrami And Potato Hash With Fried Eggs Recipes

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SWEET POTATO HASH WITH FRIED EGGS



Sweet Potato Hash with Fried Eggs image

Provided by Nancy Fuller

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

3 sweet potatoes (about 2 1/2 pounds)
3 tablespoons olive oil
3 cloves garlic, chopped
1 onion, diced
1 red bell pepper, diced
Kosher salt and ground black pepper
4 cups baby spinach
1 tablespoon butter
4 eggs
8 fresh basil leaves, torn or chopped
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
  • Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.

PASTRAMI AND POTATO HASH WITH FRIED EGGS



Pastrami and Potato Hash with Fried Eggs image

You can substitute braised short rib, pork shoulder, or brisket for the pastrami-if it's fatty and shreddable, it will make a good hash.

Categories     Bon Appétit     Breakfast     Potato     Meat     Egg     Kid-Friendly     Squash     Beef     Leek     Sour Cream     Chive     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4 servings

Number Of Ingredients 11

4 tablespoons unsalted butter
4 tablespoons olive oil, divided
1 1/2 pounds Yukon Gold potatoes (about 4 large), scrubbed, cut into 1" pieces
1/2 pound winter squash (such as acorn, butternut, or kabocha), peeled, cut into 1" pieces
Kosher salt, freshly ground pepper
2 leeks, white and pale-green parts only, chopped
1 garlic clove, chopped
1 pound pastrami or any leftover braised meat, cut or shredded into bite-size pieces
4 large eggs
1/4 cup sliced chives
3/4 cup sour cream (optional)

Steps:

  • Heat butter and 2 Tbsp. oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25-30 minutes.
  • Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10-12 minutes.
  • Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Carefully crack eggs into skillet one at a time and season with salt and pepper. Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes.
  • Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with sour cream alongside, if desired.

PASTRAMI & SWEET POTATO HASH



Pastrami & sweet potato hash image

This easy, meaty one-pot makes a no-fuss weeknight dinner - perfect if you need to follow a gluten-free diet

Provided by Katy Gilhooly

Categories     Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 9

800g sweet potatoes , peeled and cut into 1.5cm chunks
2 tbsp olive oil
1 tbsp smoked paprika
1 large red onion , halved and thinly sliced
2 garlic cloves , finely chopped
6 thyme sprigs , leaves picked
4 slices pastrami , cut into strips
4 eggs
small pack flat-leaf parsley , chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with 1 tbsp oil, the paprika and seasoning. Spread over a shallow roasting tin and cook in the oven for 30 mins. Meanwhile, heat the remaining oil in a large non-stick frying pan and add the onion, garlic and thyme. Cover with a lid and cook over a low heat for 15-20 mins until softened and starting to caramelise. Stir occasionally; if it starts to catch, add a splash of water. Remove the lid, add the pastrami and fry for another 5 mins until the pastrami is hot and starting to crisp.
  • Bring a large pan of water to a simmer on a medium heat. Take the sweet potatoes out of the oven, add to the onion pan and stir. Add the eggs, one at a time, to the water and simmer for 2-3 mins until the whites are cooked and the yolks are still soft. Stir the parsley through the hash, divide between 4 bowls and top with the poached eggs.

Nutrition Facts : Calories 423 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 31 grams sugar, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium

PASTRAMI HASH



Pastrami hash image

Bring a taste of New York to your weekend brunch with this indulgent pastrami hash and sunny side-up eggs. It's made using just five ingredients

Provided by Good Food team

Categories     Brunch

Time 35m

Number Of Ingredients 7

2 tbsp vegetable oil
430g Maris Piper potatoes , cut into 2cm cubes
40g pastrami , torn
30g emmental , grated
2 medium eggs
sliced gherkins , to serve
American mustard , to serve (optional)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Heat the oil in a medium-sized ovenproof frying or skillet pan. Add the potatoes and fry over a medium-high heat for 15 mins or until golden brown and crisp. Season to taste.
  • Nestle bundles of the pastrami into the pan, sprinkle over the emmental, then make two indentations in the potatoes and gently crack the eggs into each one. Transfer the pan to the oven and cook for 8-10 mins or until the egg whites have just set with the yolk still runny. Season the eggs with pepper, then top the hash with the gherkins. Finish with a squirt of mustard, if you like.

Nutrition Facts : Calories 442 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.8 milligram of sodium

PASTRAMI HASH WITH CONFIT POTATOES, PARSLEY AND SHALLOTS



Pastrami Hash With Confit Potatoes, Parsley and Shallots image

A dish that calls to the hearts and stomachs of the meat-and-potatoes crowd, breakfast hash is thrillingly easy to cook and deeply satisfying to eat. Because a key ingredient in hash is meat that is already cooked, it's perfect for leftovers and friendly for home cooks. (So feel free to try the recipe with roast beef instead of the pastrami, or even leftover pork and chicken.) Here, in classic form, the dish also includes potatoes for starch and onions for sweetness. A couple of lightly fried eggs on top will provide a sauce that brings all the flavors together.

Provided by Julia Moskin

Categories     brunch, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 pounds medium-size waxy potatoes like Yukon Gold
6 cups canola oil
1 tablespoon olive oil
3 tablespoons butter, cut into small pieces
1/4 cup minced shallots
2 teaspoons minced garlic
1/3 cup finely chopped parsley
1/2 pound pastrami, corned beef, roast beef, cooked pork or chicken in bite-size pieces
Poached or sunny-side-up eggs, for serving
Hot sauce, for serving

Steps:

  • Put the potatoes in a pot large enough to hold them in a single layer. Pour in canola oil to cover. Turn the heat to medium, bring to a simmer, turn heat to low and simmer until potatoes are just cooked through, 20 to 30 minutes. Lift out with a slotted spoon and set aside to cool, at least 30 minutes or overnight. (Oil can be reused.)
  • Peel potatoes and cut into large dice. In a large nonstick skillet, heat olive oil over medium heat until shimmering. Add potatoes and distribute evenly in pan, pressing down lightly. Cook, undisturbed, 4 to 5 minutes, until browned. With a large spatula, gently turn potatoes over (don't worry if they break up) and redistribute in pan. Cook 4 minutes, until well crisped. (Do this in two batches if pan is not large enough.)
  • Stir in butter, shallots, garlic, parsley and pastrami or other meat, and cook over medium-low heat, turning occasionally, just until pastrami is heated through and shallots are just soft, about 3 minutes.
  • Serve with eggs on top and hot sauce on the side.

QUICK PASTRAMI HASH & EGGS



Quick Pastrami Hash & Eggs image

Make and share this Quick Pastrami Hash & Eggs recipe from Food.com.

Provided by Michelle Figueroa

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 (16 ounce) package precooked diced potatoes (peeled or unpeeled)
1 large onion, quartered and thinly sliced
1 medium green bell pepper, diced
1 teaspoon paprika
1/4 teaspoon plus a pinch salt, divided
1/4 teaspoon plus a pinch fresh ground pepper, divided
5 ounces deli pastrami, diced (about 1 generous cup)
4 large eggs

Steps:

  • Heat oil in a large skillet over medium-high heat. Reduce heat to medium and add potatoes, onion, bell pepper, paprika and 1/4 teaspoon each salt and pepper. Stir to combine, then spread in an even layer in the pan and cook, undisturbed, for 3 minutes. Stir in pastrami, spread back into an even layer and cook undisturbed again until a crust starts to form on the bottom, about 5 minutes more. Remove from the heat and cover to keep warm.
  • Just after you add the pastrami to the hash, coat a large nonstick skillet with cooking spray and place over medium heat. Crack each egg into a small bowl and slip them, one at a time, into the skillet, taking care not to break the yolks. Season with the remaining pinch of salt and pepper. Reduce heat to medium-low, cover and cook undisturbed for about 2 minutes for soft-set yolks.
  • Divide the hash among 4 plates and top each serving with an egg.

Nutrition Facts : Calories 371.9, Fat 16.9, SaturatedFat 5, Cholesterol 246.3, Sodium 1011.5, Carbohydrate 25.8, Fiber 3.9, Sugar 3.5, Protein 28.7

POTATO HASH WITH A FRIED EGG



Potato Hash With a Fried Egg image

This potato and onion hash is hearty and no-nonsense, substantial comfort food at its simple best. Although I tend to cook it just for myself at home, I bet if you gave it to a tableful of people when they came round for supper, they would be weepingly grateful, fashionable dietary restrictions notwithstanding. I like a little Tabasco sprinkled over the egg.

Provided by Nigella Lawson

Categories     easy

Time 30m

Yield 1 generous serving

Number Of Ingredients 6

1 tablespoon vegetable oil
1 medium onion, sliced into half-moons
Salt
2 cups waxy potato, with skin, diced into 1/2-inch pieces (1 10-ounce potato)
1/4 teaspoon cayenne pepper
1 large egg

Steps:

  • Place a large nonstick skillet over medium heat, and add oil. When oil is hot, add onion and a sprinkling of salt. Stir until onion begins to soften, about 1 minute.
  • Add potato and cayenne to pan. Reduce heat to low, and cook, stirring frequently, until potatoes and onions are tender, caramelized and lightly browned, 30 minutes.
  • Push potato and onion hash to one side of pan, and increase heat. Crack egg into pan, and cook to taste. Spoon potatoes and onions on plate, and top with egg.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 63 grams, Fat 19 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1103 milligrams, Sugar 7 grams, TransFat 0 grams

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  • Heat butter and 2 Tbsp. oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25–30 minutes.
  • Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10–12 minutes.
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Top Asked Questions

How to cook pastrami hash with eggs?
Just after you add the pastrami to the hash, coat a large nonstick skillet with cooking spray and place over medium heat. Crack each egg into a small bowl and slip them, one at a time, into the skillet, taking care not to break the yolks. Season with the remaining pinch of salt and pepper.
Can I make pastrami hash with leftover potatoes?
Precooked diced potatoes--available in the refrigerated section of most supermarkets--help make this pastrami hash ultra-fast. (If you have leftover cooked potatoes, use about 3 cups diced cooked potatoes instead.) Serve with rye toast and sautéed spinach. Heat oil in a large skillet over medium-high heat.
How do you make hash without breaking the egg?
Crack each egg into a small bowl and slip them, one at a time, into the skillet, taking care not to break the yolks. Season with the remaining pinch of salt and pepper. Reduce heat to medium-low, cover and cook undisturbed for about 2 minutes for soft-set yolks. Divide the hash among 4 plates and top each serving with an egg.
How long does it take to cook pastrami?
Stir to combine, then spread in an even layer in the pan and cook, undisturbed, for 3 minutes. Stir in pastrami, spread back into an even layer and cook undisturbed again until a crust starts to form on the bottom, about 5 minutes more.

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