Sweet Potato Pastrami Hash ~ Classic hash updated with pastrami, sweet potatoes, and leeks, plus the traditional potatoes and fried eggs.Over the summer when I was down in Salt Lake, I picked up some sliced pastrami from the Italian market. I made a few sandwiches and then my utterly delectable Pastrami Hot Dogs. So when a friend called and asked if he could bring me anything back during his trip to the Italian market, I had one answer.
He then asked me what I wanted to do with it. Being the smart ass I am, I said eat it. Turns out he wanted to know how it should be sliced; thin for sandwiches or did I have something else in mind for it.
I proceded to explain what I wanted to do, and he said he’d take it from there.
When he delivered it to me, it was the one beautiful hunk of pastrami. Can a slab of meat be beautiful? I think in the case of pastrami, it can. I wish I could say I exercised self restraint and left it alone until I was ready to make this recipe. Alas, no such luck. I had to shave a bit of it off, just ever so slightly, and make myself a mini sandwich with some mustard and a pickle. I’m quite nostalgic for the flavors of mustard, pastrami, and a dill pickle together-a childhood favorite.
Once my insatiable need for sandwich was out of the way, I got down to the prep. As you might expect, the potatoes were the most laborious part of process, but easy enough. When prepping the leeks, make sure they are thoroughly cleaned, as dirt and grit hide between the layers.
Now to the pastrami, I chunked it in uniformity to the potatoes or maybe slightly larger than them. However if you pick up sliced pastrami, tearing it into pieces will work just a well.
Sweet Potato Pastrami Hash ~ Classic hash updated with pastrami, sweet potatoes, and leeks, plus the traditional potatoes and fried eggs.
20 minPrep Time
35 minCook Time
55 minTotal Time
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 1/2 lbs golden potatoes; cubed
- 3/4 lb sweet potatoes; peeled and cubed
- Salt/Pepper; to taste
- 1 leeks, white and pale-green parts; cleaned, halved, and diced
- 3 garlic cloves; minced/grated
- 1 lb pastrami; cubed, sliced, or shredded
- 6-8 large eggs; cooked any style
- 1/4 cup diced chives
- In a large skillet over medium high heat, add the butter and oil.
- Add potatoes and sweet potatoes, season with salt and pepper.
- Cook, stirring occasionally, until the potatoes are fork tender, 20-25 minutes.
- Add the leeks and garlic, add more salt and pepper to taste.
- Gently smash the potatoes.
- Add the pastrami, mix in well.
- Cook, stirring occasionally, until everything is well combined and the pastrami is warmed through, about 10 minutes.
- Cook eggs in a separate pan; any style.
- Divide the hash into bowls, top with eggs; sprinkle each portion with freshly diced chives.
Recipe adapted from Epicurious