Pastrami And Potato Hash With Fried Eggs
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
51
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
4 tbsps
Unsalted Butter4 tbsps
Olive Oil (divided)450 g
Pastrami4 large
Egg1 cup
Chives (sliced)3 cup
Sour Cream (optional)Directions:
1
Heat butter and 2 Tbsp
2
Oil in a large skillet over medium-high
3
Add potatoes and winter squash and season with salt and pepper
4
Cook, stirring occasionally, until vegetables are tender, 25–30 minutes
5
Add leeks and garlic to hash and season with salt and pepper
6
Using the back of a spoon or a spatula, lightly smash vegetables
7
Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10–12 minutes
8
Heat remaining 2 Tbsp
9
Oil in a medium skillet over medium-high
10
Carefully crack eggs into skillet one at a time and season with salt and pepper
11
Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes
12
Divide hash among shallow bowls and top each with an egg; scatter chives over top
13
Serve with sour cream alongside, if desired
14
Heat butter and 2 Tbsp
15
Oil in a large skillet over medium-high
16
Add potatoes and winter squash and season with salt and pepper
17
Cook, stirring occasionally, until vegetables are tender, 25–30 minutes
18
Add leeks and garlic to hash and season with salt and pepper
19
Using the back of a spoon or a spatula, lightly smash vegetables
20
Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10–12 minutes
21
Heat remaining 2 Tbsp
22
Oil in a medium skillet over medium-high
23
Carefully crack eggs into skillet one at a time and season with salt and pepper
24
Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes
25
Divide hash among shallow bowls and top each with an egg; scatter chives over top
26
Serve with sour cream alongside, if desired