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Pastrami hash

Pastrami hash served in a bowl

Pastrami hash

Name: Pastrami hash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 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)

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.4 out of 5.8 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving

kcal442
fat22g
saturates6g
carbs40g
sugars2g
fibre4g
protein19g
salt0.8g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, June 2019

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A star rating of 4.4 out of 5.8 ratings

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