PASTRAMI HASH
Bring a taste of New York to your weekend brunch with this indulgent pastrami hash and sunny side-up eggs. It's made using just five ingredients
Provided by Good Food team
Categories Brunch
Time 35m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat the oil in a medium-sized ovenproof frying or skillet pan. Add the potatoes and fry over a medium-high heat for 15 mins or until golden brown and crisp. Season to taste.
- Nestle bundles of the pastrami into the pan, sprinkle over the emmental, then make two indentations in the potatoes and gently crack the eggs into each one. Transfer the pan to the oven and cook for 8-10 mins or until the egg whites have just set with the yolk still runny. Season the eggs with pepper, then top the hash with the gherkins. Finish with a squirt of mustard, if you like.
Nutrition Facts : Calories 442 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.8 milligram of sodium
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.
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
PASTRAMI
Make and share this Pastrami recipe from Food.com.
Provided by Morton Design Graph
Categories Meat
Yield 6 pounds
Number Of Ingredients 9
Steps:
- Trim the beef.
- Combine the salt, pepper, sugar, ginger, garlic, and coriander.
- Working on a clean, nonporous surface, rub the seasoning mixture into all surfaces of the beef.
- Place the beef with all the seasonings into a heavy:-duty sealable plastic bag.
- Expel the excess air, and carefully tie and seal the bag.
- Put the bag in the cooler.
- Rotate and lightly massage the sealed bag at least once a day for 12 days.
- SMOKING Preheat the smoker to 650F (180C). Adjust the dampers to wide open.
- Remove the beef from the plastic bag.
- Using a trussing needle and strong cord, provide a secure loop to hang the meat on a smoke stick.
- Place into the smoker Allow to air dry with no smoke for a full 24 hours.
- Remove the meat from the smoker and cover loosely.
- Set the temperature at 1'3()0F (540C) with the dampers wide open.
- Return the meat to the smoker and hold at this setting for 2 hours.
- Adjust the dampers to one-half open.
- Monitor the temperature and raise the tempera ture gradually over the next several hours.
- Remove the pastrami when its internal temperature reaches 1200F (490C). Do not shower with cold water.
- Apply a finishing rub of cracked pepper.
- Cool quickly and wrap tightly.
- Refrigerate for 2 days before using.
- To cook, unwrap the chilled pastrami and place in a large quantity of white beef stock.
- Bring quickly to a full boil, reduce the heat, and simmer for 2 or more hours until tender.
- Store the pastrami tightly wrapped and well-chilled at all times.
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PASTRAMI AND POTATO HASH WITH FRIED EGGS …
From bonappetit.com
4.3/5 (3)Estimated Reading Time 2 minsServings 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.
QUICK PASTRAMI HASH & EGGS RECIPE
From eatingwell.com
- 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.
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