PASTRAMI HASH WITH CONFIT POTATOES, PARSLEY AND SHALLOTS
A dish that calls to the hearts and stomachs of the meat-and-potatoes crowd, breakfast hash is thrillingly easy to cook and deeply satisfying to eat. Because a key ingredient in hash is meat that is already cooked, it's perfect for leftovers and friendly for home cooks. (So feel free to try the recipe with roast beef instead of the pastrami, or even leftover pork and chicken.) Here, in classic form, the dish also includes potatoes for starch and onions for sweetness. A couple of lightly fried eggs on top will provide a sauce that brings all the flavors together.
Provided by Julia Moskin
Categories brunch, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a pot large enough to hold them in a single layer. Pour in canola oil to cover. Turn the heat to medium, bring to a simmer, turn heat to low and simmer until potatoes are just cooked through, 20 to 30 minutes. Lift out with a slotted spoon and set aside to cool, at least 30 minutes or overnight. (Oil can be reused.)
- Peel potatoes and cut into large dice. In a large nonstick skillet, heat olive oil over medium heat until shimmering. Add potatoes and distribute evenly in pan, pressing down lightly. Cook, undisturbed, 4 to 5 minutes, until browned. With a large spatula, gently turn potatoes over (don't worry if they break up) and redistribute in pan. Cook 4 minutes, until well crisped. (Do this in two batches if pan is not large enough.)
- Stir in butter, shallots, garlic, parsley and pastrami or other meat, and cook over medium-low heat, turning occasionally, just until pastrami is heated through and shallots are just soft, about 3 minutes.
- Serve with eggs on top and hot sauce on the side.
PASTRAMI & SWEET POTATO HASH
This easy, meaty one-pot makes a no-fuss weeknight dinner - perfect if you need to follow a gluten-free diet
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with 1 tbsp oil, the paprika and seasoning. Spread over a shallow roasting tin and cook in the oven for 30 mins. Meanwhile, heat the remaining oil in a large non-stick frying pan and add the onion, garlic and thyme. Cover with a lid and cook over a low heat for 15-20 mins until softened and starting to caramelise. Stir occasionally; if it starts to catch, add a splash of water. Remove the lid, add the pastrami and fry for another 5 mins until the pastrami is hot and starting to crisp.
- Bring a large pan of water to a simmer on a medium heat. Take the sweet potatoes out of the oven, add to the onion pan and stir. Add the eggs, one at a time, to the water and simmer for 2-3 mins until the whites are cooked and the yolks are still soft. Stir the parsley through the hash, divide between 4 bowls and top with the poached eggs.
Nutrition Facts : Calories 423 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 31 grams sugar, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium
SWEET POTATO HASH WITH FRIED EGGS
Steps:
- Preheat the oven to 400 degrees F.
- Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
- Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.
PASTRAMI HASH
Traditionally, hash was a great way to use up leftovers. When your leftover meat is home-cured pork pastrami, you better believe that hash is going to be out of this world. Breakfast has never tasted better. More Grilled Breakfast Recipes: Beer Can Breakfast Burgers Mile-High Pancake Candied Bacon ShareTweetPin129 Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- 1: Heat the butter or oil in a 10-inch cast-iron skillet over medium-high heat on your grill's side burner or on the grill grate. Add the onion, bell pepper, and jalapenos and cook until browned, 3 minutes, stirring with a wooden spoon. ShareTweetPin129 Shares 2: Stir in the pastrami and potatoes and continue cooking until the potatoes are browned, 3 to 5 minutes more. ShareTweetPin129 Shares 3: Stir in the Worcestershire sauce and hot sauce and cook for 1 minute. Correct the seasoning, adding salt and pepper to taste: the hash should be highly seasoned. Serve the hash right in the skillet. ShareTweetPin129 Shares 4: Meanwhile, in a second skillet, melt the butter or heat the olive oil over medium-high heat. When sizzling, crack in the eggs. Fry until cooked to taste, 2 minutes per side for yolks that are still a little runny (that's how I like them), turning with a spatula. Slide the fried eggs on top of the hash. Sprinkle with chopped parsley and dig in. ShareTweetPin129 Shares
QUICK PASTRAMI HASH & EGGS
Make and share this Quick Pastrami Hash & Eggs recipe from Food.com.
Provided by Michelle Figueroa
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat. Reduce heat to medium and add potatoes, onion, bell pepper, paprika and 1/4 teaspoon each salt and pepper. Stir to combine, then spread in an even layer in the pan and cook, undisturbed, for 3 minutes. Stir in pastrami, spread back into an even layer and cook undisturbed again until a crust starts to form on the bottom, about 5 minutes more. Remove from the heat and cover to keep warm.
- Just after you add the pastrami to the hash, coat a large nonstick skillet with cooking spray and place over medium heat. Crack each egg into a small bowl and slip them, one at a time, into the skillet, taking care not to break the yolks. Season with the remaining pinch of salt and pepper. Reduce heat to medium-low, cover and cook undisturbed for about 2 minutes for soft-set yolks.
- Divide the hash among 4 plates and top each serving with an egg.
Nutrition Facts : Calories 371.9, Fat 16.9, SaturatedFat 5, Cholesterol 246.3, Sodium 1011.5, Carbohydrate 25.8, Fiber 3.9, Sugar 3.5, Protein 28.7
TURKISH POTATOES AND EGGS (PATATESLI YUMURTA)
Make and share this Turkish Potatoes and Eggs (Patatesli Yumurta) recipe from Food.com.
Provided by Happy Hippie
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- In a large pan, saute the onion with olive oil.
- Add the garlic and hash browns (don't defrost), salt and pepper.
- Cook for about 10 minutes over medium-low heat, stirring constantly.
- Pour the beaten eggs over the potatoes and lightly stir with a wooden spatula.
- When the eggs are cooked (don't over-cook) sprinkle parsley and crushed pepper on top. Serve immediately as breakfast or a light meal with Tomato Salad.
- * Instead of hash browns, you can use 2 medium sized potatoes. Peel and cut them in cubes and fry in sunflower oil. Then put them on a paper towel to soak up extra oil. Add the fried potatoes and the beaten eggs into the pan at the same time for this dish.
- Makes 1 serving.
Nutrition Facts : Calories 855.1, Fat 56.7, SaturatedFat 9.1, Cholesterol 423, Sodium 686.3, Carbohydrate 68.6, Fiber 7.1, Sugar 8, Protein 18.9
PASTRAMI AND POTATO HASH WITH FRIED EGGS
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.
Categories Bon Appétit Breakfast Potato Meat Egg Kid-Friendly Squash Beef Leek Sour Cream Chive Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 servings
Number Of Ingredients 11
Steps:
- Heat butter and 2 Tbsp. oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25-30 minutes.
- Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10-12 minutes.
- Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Carefully crack eggs into skillet one at a time and season with salt and pepper. Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes.
- Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with sour cream alongside, if desired.
SWEET POTATO AND PASTRAMI HASH
Hash is a perfect winter meal, great for those cold days in front of the fireplace. You won't need a side dish with this meal - it includes all of my favorite root veggies. Keep for up to 5 days in the fridge - if it lasts that long!
Provided by rquill67
Categories Everyday Cooking
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- Heat coconut oil in a large, deep nonstick skillet over medium heat. Add onion, sweet potato, potato, parsnip, carrot, and turnip. Season with salt and black pepper. Cook, covered, stirring occasionally, until vegetables start to soften, about 15 minutes.
- Heat a second nonstick skillet over medium-high heat. Add bratwurst sausage and cook, stirring occasionally, until browned, about 5 minutes. Add pastrami and chorizo and cook until heated through and flavors combine, about 10 minutes. Drain grease from the skillet.
- Mix sausage mixture into the vegetables; season with salt and black pepper. Stir in sliced cabbage and chives; cook until cabbage starts to wilt, about 5 minutes. Add parsley and red pepper flakes; cook and stir until cabbage is soft and hash flavors are combined, about 5 minutes.
- Stir green onions into hash. Top each serving with 1 tablespoon sour cream.
Nutrition Facts : Calories 508.9 calories, Carbohydrate 30.5 g, Cholesterol 86.4 mg, Fat 32.9 g, Fiber 6.8 g, Protein 24.2 g, SaturatedFat 14.3 g, Sodium 1332.9 mg, Sugar 6.9 g
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PASTRAMI-VEGGIE HASH WITH FRIED EGGS - RACHAEL RAY IN SEASON
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Total Time 50 mins
- Using a box grater or a food processor with the shredding disk, shred the zucchini, sweet potato and parsnip; transfer to a colander. Toss with 1 tsp. salt and let stand for 20 minutes. Peel and shred the baking potato, roll it in a towel and squeeze out the excess liquid; transfer to a bowl. In the towel, roll up handfuls of zucchini mixture and squeeze to remove the excess liquid. Add to the baking potato. Add the pastrami, 2 tbsp. EVOO, 1/2 tsp. salt and 1/4 tsp. pepper; toss.
- In a large nonstick skillet, heat 2 tbsp. EVOO over medium-high heat. Spread the hash mixture evenly in the pan, lower the heat to medium and cook, undisturbed, until hash is golden-brown on the bottom, about 10 minutes. Using a heatproof spatula, divide the hash into sections, then turn and cook until golden outside and tender inside, about 5 minutes. Divide the hash among plates.
- In another nonstick skillet, heat 2 tbsp. EVOO over medium heat. Fry the eggs 3 or 4 at a time to the desired doneness, adding the remaining 2 tbsp. EVOO if needed. Top the hash with the eggs.
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Category Healthy Egg RecipesCalories 307 per servingTotal Time 20 mins
- Heat oil in a large skillet over medium-high heat. Reduce heat to medium and add potatoes, onion, bell pepper, paprika and 1/4 teaspoon each salt and pepper. Stir to combine, then spread in an even layer in the pan and cook, undisturbed, for 3 minutes. Stir in pastrami, spread back into an even layer and cook undisturbed again until a crust starts to form on the bottom, about 5 minutes more. Remove from the heat and cover to keep warm.
- Just after you add the pastrami to the hash, coat a large nonstick skillet with cooking spray and place over medium heat. Crack each egg into a small bowl and slip them, one at a time, into the skillet, taking care not to break the yolks. Season with the remaining pinch of salt and pepper. Reduce heat to medium-low, cover and cook undisturbed for about 2 minutes for soft-set yolks.
PASTRAMI AND POTATO HASH WITH FRIED EGGS RECIPE - BON …
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4.3/5 (3)Estimated Reading Time 1 minServings 4
- Heat butter and 2 Tbsp. oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25–30 minutes.
- Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10–12 minutes.
- Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Carefully crack eggs into skillet one at a time and season with salt and pepper. Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes.
- Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with sour cream alongside, if desired.
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- Heat a 12” skillet over medium heat. Add enough oil to generously coat the bottom. Once hot, add the potatoes. Spread them out into an even layer and cook until golden and crisp, about 8 minutes, stirring often. Transfer the potatoes to a plate and season with a pinch of salt.
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Cuisine Jewish, Comfort FoodTotal Time 50 minsCategory Breakfast, BrunchCalories 355 per serving
- Heat 1 tablespoon of the oil in a large nonstick frying pan over medium-high heat until shimmering.
- Cook, stirring occasionally, until the pastrami is lightly browned and the peppers and onions have softened, about 7 minutes.
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