Breakfast Pastrami Hash
Carne Diem Culinary
This Breakfast Pastrami Hash takes your breakfast to the next level by replacing the corned beef with smokey, flavorful, pastrami. This is a quick and easy recipe for your griddle or flat-top, like a Blackstone or Cooking Steel.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Soak potatoes 2 hours hrs
Total Time 2 hours hrs 25 minutes mins
Course Breakfast, Main Course
Cuisine Jewish
Servings 4
Calories 323 kcal
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.
Calories: 323 kcal Carbohydrates: 36 g Protein: 27 g Fat: 9 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 6 g Cholesterol: 56 mg Sodium: 1788 mg Potassium: 1076 mg Fiber: 5 g Sugar: 3 g Vitamin A: 394 IU Vitamin C: 93 mg Calcium: 39 mg Iron: 5 mg
Keyword Blackstone, Cooking Steels, corned beef, Flat top, Fried Potatoes, Griddle, Onion, Pastrami, Potatoes, Red bell pepper