Pastrami Hash
This indulgent American brunch dish brings a taste of New York to your table. It features crispy potato cubes fried until golden, combined with torn pastrami and melted Emmental cheese. The hash is finished in the oven with eggs cooked until the whites are just set. Serve it topped with sliced gherkins and a drizzle of American mustard for the full experience. The recipe serves two and is ready in about 35 minutes.
Ingredients
- 2 tbsp vegetable oil
- 430g Maris Piper potatoes cut into 2cm cubes
- 40g pastrami torn
- 30g emmental grated
- 2 medium eggs
- sliced gherkins to serve
- American mustard to serve (optional)
Method
- Preheat your oven to 200C/180C fan/gas 6. Warm the oil in a medium ovenproof frying pan. Cook the potato cubes for 15 mins until they become crisp and golden. Add seasoning as desired.
- Tuck the torn pastrami into the pan and scatter the grated emmental over the top. Create two hollows in the potato mixture and carefully break an egg into each. Place the pan in the oven for 8-10 mins until the egg whites are set but the yolks remain soft. Season the eggs with pepper, garnish with gherkins, and add mustard if using.
Nutrition (per serving)
Calories442 kcal
Fat22 g
Saturates6 g
Carbs40 g
Sugars2 g
Fibre4 g
Protein19 g
Sodium320 mg
Recipe details
Skill levelEasy
CategoryBreakfast
Cuisineamerican
