Fried Pastrami Pieces Mixed with Potatoes
Hashin' It Up: Pastrami Potato Smash
Take a bite of this tangy, smoky pastrami infused hash, reminiscent of a contemporary diner's affair! To concoct this delight, cube up pastrami, onions, and sweet red peppers, brown them in a skillet, then set them aside. For a crispy, golden brown base, fry potato chunks in the same skillet. Reunite the pastrami gang and mix them together. Serve with a few poached eggs and your preferred hot sauce for a scrumptious twist on corned beef hash, or opt for corned beef and swap them cheek by jowl.
What's Needed:
- 2 tablespoons olive oil or avocado oil (for a distinct flavor)
- 12 ounces deli-counter pastrami, medium-diced or homemade pastrami (cured, smoked, and steamed)
- 2 medium red bell peppers, cored, seeded, and medium-diced (approximately 1 3/4 cups)
- 1/2 medium yellow onion, medium-diced (approximately 1 cup)
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds Yukon Gold potatoes (approximately 5 medium potatoes), peeled and medium-diced
Tools:
- Large non-stick frying pan
- Paper towels
- Medium bowl
Bonus Tip: This recipe was presented in our "How to Make Oven-Smoked Pastrami" initiative.
Yield:
4 hunger-quenching servings
Difficulty:
Easy peasy!
Time:
Approximately 50 minutes
Let's Dish:
- In a large non-stick frying pan, heat 1 tablespoon of the oil over medium-high heat until it shimmers. Toss in the pastrami, red peppers, and onions, season with salt and pepper, and cook, occasionally stirring, until the pastrami is lightly browned, and peppers and onions have softened (just under 7 minutes). Set aside in a bowl and wipe the pan clean with paper towels.
- Return the pan to medium heat, add the remaining tablespoon of oil, and cook the cubed potatoes with a generous helping of salt and pepper until they're golden brown and tender, approximately 12 minutes.
- Back to the party! Return the pastrami mixture to the pan, give it a good stir, and cook until everything's heated through (about 4 minutes).
Serve hot, possibly accompanied by a couple of poached eggs or a dash of your beloved hot sauce (if you're ambitious, go ahead and toss in some chopped green chilies or diced jalapeños for extra spice!). If you've got the chops, cure, smoke, and steam your own pastrami at home; if you prefer a shortcut, opt for deli-counter goodness—either way, you'll be treating your taste buds to an experience they won't soon forget!
- This recipe features pastrami as its main ingredient, uncategorized under other popular hash recipes.
- The effectiveness of the recipe's preparation can be credited to the use of Kosher salt and freshly ground black pepper in the ingredients, contributing to an enhanced flavor.-Serving suggestions include adding a nutrition boost by including a couple of poached eggs with the dish, or adding a spicy twist with diced jalapeños.
- For those who enjoy experimenting in the kitchen, this recipe can be your core, with the possibility of eventually creating your very own homemade pastrami through the "How to Make Oven-Smoked Pastrami" initiative.
