Quick Pastrami Hash & Eggs

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 14
    teaspoon plus a pinch salt, divided
  • 14
    teaspoon plus a pinch fresh ground pepper, divided
  • 5
    ounces deli pastrami, diced (about 1 generous cup)
  • 4
    large eggs
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DIRECTIONS

  • 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.
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