Pastrami and Potato Hash with Fried Eggs Recipe | Epicurious

Name: Pastrami and Potato Hash with Fried Eggs Recipe | Epicurious
Ingredients: 4 tablespoons unsalted butter; 4 tablespoons olive oil, divided; 1 1/2 pounds Yukon Gold potatoes (about 4 large), scrubbed, cut into 1" pieces; 1/2 pound winter squash (such as acorn, butternut, or kabocha), peeled, cut into 1" pieces; Kosher salt, freshly ground pepper; 2 leeks, white and pale-green parts only, chopped; 1 garlic clove, chopped; 1 pound pastrami or any leftover braised meat, cut or shredded into bite-size pieces; 4 large eggs; 1/4 cup sliced chives; 3/4 cup sour cream (optional)

www.epicurious.com

You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it's fatty and shreddable, it will make a good hash.

Keywords

hash
egg
yukon gold potato
acorn squash
butternut squash
kabocha squash
leek
brisket
short rib
pork shoulder
main
dinner
lunch
brunch
nut free
gluten free
quick
easy
bon appétit

View full recipe on www.epicurious.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.

Share this recipe:

Ingredients

4 tablespoons unsalted butter
4 tablespoons olive oil, divided
1 1/2 pounds Yukon Gold potatoes (about 4 large), scrubbed, cut into 1" pieces
1/2 pound winter squash (such as acorn, butternut, or kabocha), peeled, cut into 1" pieces
Kosher salt, freshly ground pepper
2 leeks, white and pale-green parts only, chopped
1 garlic clove, chopped
1 pound pastrami or any leftover braised meat, cut or shredded into bite-size pieces
4 large eggs
1/4 cup sliced chives
3/4 cup sour cream (optional)