Pastrami and Potato Hash with Fried Eggs

Ingredients for Pastrami and Potato Hash with Fried Eggs

• 4 tablespoons unsalted butter

• 60ml olive oil, divided

• 675g Yukon Gold potatoes (about 4 large), scrubbed, cut into 1" pieces

• 230g winter squash (such as acorn, butternut, or kabocha), peeled, cut into 1" pieces

• Kosher salt, freshly ground pepper

• 2 leeks, white and pale-green parts only, chopped

• 1 garlic clove, chopped

• 450g pastrami or any leftover braised meat, cut or shredded into bite-size pieces

• 4 large eggs

• 1/4 cup sliced chives

• 3/4 cup soured cream (optional)

Heat butter and 2 tablespoons oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25–30 minutes.

Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavours have melded, 10–12 minutes.

Heat remaining 2 tablespoons oil in a medium skillet over medium-high. Carefully crack eggs into skillet one at a time and season with salt and pepper. Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes.

Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with soured cream alongside, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.