If you’ve never had Pastrami Hash in a Jewish deli before, you are really missing out. But don’t let that get you too verklempt. It’s extremely simple to re-create in your own home. Hash for all!
Prep Time: 10 minutes Cook Time: 18–20 minutes Makes: 4 servings
4 Yukon gold potatoes, small-diced
1 onion, diced
1 red pepper, diced
2 tablespoons (30 ml) avocado oil or olive oil
6 ounces (168 g) Pastrami, diced
½ teaspoon garlic sea salt or more to taste
¼ teaspoon ground black pepper
¼ teaspoon smoked paprika
Optional: 8 eggs, scrambled or sunny-side-up
Start by sautéing the potatoes, onion and red pepper in the cooking fat over medium-high heat for 5 minutes. Then reduce heat to medium, shifting vegetables around so they do not stick to the pan, and cook for another 8–10 minutes, or until the potatoes are soft.
Now add in the pastrami and seasonings and cook for another 5 minutes, or until the pastrami is heated through and the vegetables are at the desired texture. Serve with scrambled or sunny-side-up eggs!
Bubbe’s tip: Potatoes take a bit longer to cook than onions do, bubula, so dice them a bit smaller for even cooking! Trust a bubbe, would you?