Pastrami hash served in a bowl

Pastrami hash

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(5 ratings)

Prep: 10 mins Cook: 25 mins


Serves 2

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 

Nutrition and extra info

Nutrition: Per serving

  • kcal442
  • fat22g
  • saturates6g
  • carbs40g
  • sugars2g
  • fibre4g
  • protein19g
  • salt0.8g
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  • 2 tbsp vegetable oil
  • 430g Maris Piper potatoes, cut into 2cm cubes
  • 40g pastrami, torn
  • 30g emmental, grated
  • 2 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • sliced gherkins, to serve
  • American mustard, to serve (optional)



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…


  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.

  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.

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