Last Updated on October 17, 2023 by Carne Diem
Method: Griddle or Flat TopJump to Recipe
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This homemade breakfast hash is made with flavorful diced pastrami. It is the perfect breakfast recipe to switch things up from the same old breakfast dishes and try something new. Making the pastrami breakfast hash on a Blackstone or in a skillet is super easy and the perfect way to start your morning off right.
Table of contents
I find that corned beef hash tends to be one of those love it or hate it sort of breakfast foods. I honestly fell into the latter category for quite some time as I always associated hash with the sad, canned travesty that always reminded me of a can of Alpo. Thankfully, my wife introduced me to proper Corned Beef Hash that never saw any of its ingredients come from a can.
This year, we made extra of our Homemade Corned Beef and thus here able to make a double portion of our famous Homemade Pastrami. As a result we were able to experiment with a few recipes that we have been wanting to try for awhile. One of those recipes was our Smoked Corned Beef Burnt Ends which we wrote about last month. The other recipe is this Breakfast Pastrami Hash. We have to admit, it came out pretty damn good.
Making the Pastrami Hash
To make this Pastrami Hash recipe you will need some thick cut pastrami, onion, red bell pepper, yellow potatoes, some salt and pepper, and whatever you chose to serve with the breakfast hash, like eggs or toast. We typically use our homemade pastrami for this recipe, but you can have your deli cut you some thick slices of pastrami.
Prepping your ingredients
Start making your breakfast hash by finely dicing your onion and bell peppers.
Dice your pastrami into about ½-inch cubes and set aside.
Dice your potatoes to your desired thickness. We like our potatoes with a little bit bigger sized dice, but it is all a matter of preference.
What type of potatoes to use for Corned Beef Hash?
We find that all-purpose type potatoes, like yellow or Yukon Gold, work best for Pastrami Hash. They have a lower starch content and thus hold their shape together better during cooking. You can use potatoes with a higher starch content like Russet potatoes, but they can become mushy if over cooked.
Soak the diced potatoes in some liberally salted water for about 1-2 hours. Drain and rinse the potatoes well until the water runs clear. If you are using starchy potatoes like Russet or Idaho potatoes, you will want to soak them overnight to remove as much starch as possible.
Toss the diced potatoes along with the diced veggies, salt, and pepper in a bowl with the 2 tablespoons of olive oil.
Cooking the Breakfast Pastrami Hash on a Griddle
Heat your griddle over medium heat. This recipe works great on all types of flat tops and griddles like a Blackstone or similar. We used our Cooking Steels which we love as we can turn our stove top into a griddle and even use them on our various grills and smokers.
For more great griddle recipes to make on your Cooking Steels or Blackstone, be sure to check out our St. Louis Slinger, Flat Top Chicken Fried Rice, and Fried Lump Crab Cakes with Sriracha Mayonnaise.
After the griddle has had time to preheat, add the veggies and potatoes to the oiled griddle and cook for 5-7 minutes, stirring occasionally.
Add the diced pastrami and cook an additional 5-7 minutes, or until the potatoes are tender. Stir and mix frequently to ensure even cooking.
Taste and season with additional salt and pepper as desired. Serve warm with your favorite eggs and some toast.
Frequently Asked Questions
A traditional breakfast hash typically included precooked meat fried with potatoes and onions. Corned beef hash is one of the most famous variations of this dish.
Classic corned beef hash likely started in New England as a way to use up leftover meats. It is commonly served in the United States on St. Patrick's Day but it is not a traditional Irish dish.
The leftovers are best reheated in a skillet or on a griddle until heated back through.
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Breakfast Pastrami Hash
- Griddle or Flat Top
- ⅓ Cup Red Bell Pepper diced
- ½ Cup White Onion diced
- 3 Cups Yellow Potatoes diced
- 2 Cups thick cut pastrami diced
- 2 Tablespoons Olive Oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- Soak the diced potatoes in some liberally salted water for about 1-2 hours. Drain and rinse the potatoes well until the water runs clear.
- Toss the diced potatoes along with the diced veggies, salt, and pepper in a bowl with the 2 tablespoons of olive oil.
- Heat your griddle over medium heat.
- Add the veggies and potatoes to the oiled griddle and cook for 5-7 minutes, stirring occasionally.
- Add the diced pastrami and cook an additional 5-7 minutes, or until the potatoes are tender. Stir and mix frequently to ensure even cooking.
- Season with additional salt and pepper as desired. Serve warm with your favorite eggs and some toast.