Pastrami and Potato Hash with Fried Eggs
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)
- 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.
- 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.
- 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.
- Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with sour cream alongside, if desired.