Pastrami Hash Recipe with Poached Egg
Pan-fried potatoes, onions, and peppers loaded with your homemade Pastrami and topped with a poached egg. The best possible use for leftover Pastrami.
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Cooking tools:
- Cast iron skillet
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Pepper mill
Ingredients
- 4 tbsp. goose fat or unsalted butter
- 2 pounds Yukon Gold potatoes, peeled and diced into ½ inch pieces
- 1 ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- ½ pound Pastrami, cut into into ½ inch pieces
- 1 large onion, peeled and diced into ½ inch pieces
- 1 red bell pepper, destemmed, deseeded, and cut diced into ½ inch pieces
- 4 large eggs
- 4 sprigs parsley, destemmed and coarsely chopped
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