Quick Pastrami Hash & Eggs

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When we’re in a hurry, we love to have breakfast for dinner. Precooked diced potatoes—available in the refrigerated section of most supermarkets—help make this pastrami hash ultra-fast. (If you have leftover cooked potatoes, use about 3 cups diced cooked potatoes instead.) Serve with rye toast and sautéed spinach.

Quick Pastrami Hash & Eggs
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 20 minutes

  • 2 tablespoons extra-virgin olive oil

  • 1 16- to 18-ounce package precooked diced potatoes, (peeled or unpeeled)

  • 1 large onion, quartered and thinly sliced

  • 1 medium green bell pepper, diced

  • 1 teaspoon paprika

  • 1/4 teaspoon plus a pinch of salt, divided

  • 1/4 teaspoon plus a pinch of freshly ground pepper, divided

  • 5 ounces deli pastrami, diced (about 1 generous cup)

  • 4 large eggs

Directions
  1. 4 servings

  2. Heat oil in a large skillet over medium-high heat. Reduce heat to medium and add potatoes, onion, bell pepper, paprika and 1/4 teaspoon each salt and pepper. Stir to combine, then spread in an even layer in the pan and cook, undisturbed, for 3 minutes. Stir in pastrami, spread back into an even layer and cook undisturbed again until a crust starts to form on the bottom, about 5 minutes more. Remove from the heat and cover to keep warm.

  3. Just after you add the pastrami to the hash, coat a large nonstick skillet with cooking spray and place over medium heat. Crack each egg into a small bowl and slip them, one at a time, into the skillet, taking care not to break the yolks. Season with the remaining pinch of salt and pepper. Reduce heat to medium-low, cover and cook undisturbed for about 2 minutes for soft-set yolks.

  4. Divide the hash among 4 plates and top each serving with an egg.


Nutritional Facts

Servings
4
Per serving
Calories
307
Carbohydrates
29g
Fat
14g
Saturated Fat
4g
Monounsaturated Fat
8g
Protein
17g
Cholesterol
210mg
Dietary Fiber
3g
Potassium
638mg
Sodium
611mg
Added Sugars
0g
Exchanges
1 1/2 starch
1 vegetable
2 medium-fat meat
1 fat
Carbohydrate Servings
2
Vitamin C (58% daily value)
Zinc (19% dv)
Potassium (18% dv).

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2 replies

hagar2935
hagar2935 2013-09-29 11:17:31 -0500 Report

I live alone and cook for one… how about more recipes designed for the enderly who live alone? That would be great!

nflick
nflick 2013-07-15 11:34:03 -0500 Report

I am curious about this everyone has told me that white flour and potatoes are bad for us diabetics. Why does just about all of the recipes on these sites include them. I have only been recently diagnosed about 3 months ago. I am still learning all of this stuff.