Pastrami and Potato Hash with Fried Eggs

by Cindi SutterFounder & Editor of The Spirited Table® - recipe from

Servings: 4

You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it’s fatty and shreddable, it will make a good hash.

4 Tbsp unsalted butter
4 Tbsp olive oil, divided
1½ lbs Yukon Gold potatoes (about 4 large), scrubbed, cut into 1-inch pieces
½ lb winter squash (such as acorn, butternut, or kabocha), peeled, cut into 1-inch pieces
Kosher salt, freshly ground pepper
2 leeks, white and pale-green parts only, chopped
1 garlic clove, chopped
1 pound pastrami or any leftover braised meat, cut or shredded into bite-size pieces
4 large eggs
¼ cup sliced chives
¾ cup sour cream (optional)


  1. Heat butter and 2 Tbsp. 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.
  2. 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 flavors have melded, 10–12 minutes.
  3. Heat remaining 2 Tbsp. 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.
  4. Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with sour cream alongside, if desired.