The peppery crust and smokiness of pastrami add flavor to this diner-style hash. To make it, cubes of pastrami, onion, and sweet red pepper are browned in a skillet and set aside. Then, using the same skillet, potato chunks are fried until crispy and golden brown; return the pastrami, onion, and peppers to the pan and mix it all together. Serve it with a few poached eggs and a couple of dashes of your favorite hot sauce for a new take on corned beef hash—or go ahead and use corned beef here instead.
What to buy: Deli-counter pastrami will work fine here, but you can cure, smoke, and steam your own if you’re up for the challenge.
This recipe was featured as part of our How to Make Oven-Smoked Pastrami project.
- Yield: 4 servings
- Difficulty: Easy
- Total: 50 mins
- 2 tablespoons olive oil
- 12 ounces pastrami, medium dice
- 2 medium red bell peppers, cored, seeded, and medium dice (about 1 3/4 cups)
- 1/2 medium yellow onion, medium dice (about 1 cup)
- Kosher salt
- Freshly ground black pepper
- 1 1/2 pounds Yukon Gold potatoes (about 5 medium potatoes), peeled and medium dice
- Heat 1 tablespoon of the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the pastrami, bell pepper, and onion and season with salt and pepper. Cook, stirring occasionally, until the pastrami is lightly browned and the peppers and onions have softened, about 7 minutes. Remove to a medium bowl and set aside. Wipe out the pan with paper towels.
- Return the pan to medium heat and add the remaining tablespoon of oil. Add the potatoes and season generously with salt and pepper. Cook, stirring occasionally, until they’re golden brown all over and knife tender, about 12 minutes.
- Return the pastrami mixture to the pan and stir to combine. Cook, stirring occasionally, until warmed through, about 4 minutes.