Pastrami Hash

Pastrami Hash is a savory and satisfying brunch dish combining crispy potatoes with tender pastrami, topped with runny eggs for a delightful twist. This hearty meal is perfect for a cozy weekend breakfast or brunch with family and friends.

Ingredients

• Russet potatoes - 400 grams
• Pastrami, diced - 200 grams
• Yellow onion, diced - 1 medium (150 grams)
• Garlic, minced - 2 cloves
• Olive oil - 2 tablespoons
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley, chopped - 2 tablespoons
• Eggs - 2 large

Steps

1. Peel and dice the russet potatoes into small cubes, about 1 cm in size.
2. In a large pot, bring salted water to a boil and add the diced potatoes. Cook for about 8-10 minutes until just tender but not fully cooked. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
4. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
5. Add the partially cooked potatoes to the skillet, along with the paprika, salt, and black pepper. Cook for about 10 minutes, stirring occasionally, until the potatoes are golden brown and crispy.
6. Add the diced pastrami to the skillet and mix well. Cook for another 5 minutes until the pastrami is heated through.
7. In a separate pan, fry the eggs to your desired doneness (sunny-side up or over-easy).
8. To serve, divide the pastrami hash onto two plates, top each with a fried egg, and garnish with fresh parsley.

Nutrition

• Calories: 570
• Protein: 30 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 1300 mg
• Cholesterol: 210 mg
• Total Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 16 g
• Water: 0.4 L

Health Benefits

• Provides a good source of protein from pastrami and eggs.
• Rich in carbohydrates for energy from potatoes.

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