PASTRAMI HASH WITH CONFIT POTATOES, PARSLEY AND SHALLOTS

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Pastrami Hash With Confit Potatoes, Parsley and Shallots image

A dish that calls to the hearts and stomachs of the meat-and-potatoes crowd, breakfast hash is thrillingly easy to cook and deeply satisfying to eat. Because a key ingredient in hash is meat that is already cooked, it's perfect for leftovers and friendly for home cooks. (So feel free to try the recipe with roast beef instead of the pastrami, or even leftover pork and chicken.) Here, in classic form, the dish also includes potatoes for starch and onions for sweetness. A couple of lightly fried eggs on top will provide a sauce that brings all the flavors together.

Provided by Julia Moskin

Categories     brunch, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 pounds medium-size waxy potatoes like Yukon Gold
6 cups canola oil
1 tablespoon olive oil
3 tablespoons butter, cut into small pieces
1/4 cup minced shallots
2 teaspoons minced garlic
1/3 cup finely chopped parsley
1/2 pound pastrami, corned beef, roast beef, cooked pork or chicken in bite-size pieces
Poached or sunny-side-up eggs, for serving
Hot sauce, for serving

Steps:

  • Put the potatoes in a pot large enough to hold them in a single layer. Pour in canola oil to cover. Turn the heat to medium, bring to a simmer, turn heat to low and simmer until potatoes are just cooked through, 20 to 30 minutes. Lift out with a slotted spoon and set aside to cool, at least 30 minutes or overnight. (Oil can be reused.)
  • Peel potatoes and cut into large dice. In a large nonstick skillet, heat olive oil over medium heat until shimmering. Add potatoes and distribute evenly in pan, pressing down lightly. Cook, undisturbed, 4 to 5 minutes, until browned. With a large spatula, gently turn potatoes over (don't worry if they break up) and redistribute in pan. Cook 4 minutes, until well crisped. (Do this in two batches if pan is not large enough.)
  • Stir in butter, shallots, garlic, parsley and pastrami or other meat, and cook over medium-low heat, turning occasionally, just until pastrami is heated through and shallots are just soft, about 3 minutes.
  • Serve with eggs on top and hot sauce on the side.

michael ugoh
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This was a great way to use up leftover pastrami. The hash was easy to make and very flavorful. I liked the addition of the shallots and parsley. This is a dish that I'll definitely be making again.


Radico De genero
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I'm not a big fan of pastrami, but I decided to try this recipe anyway. I'm glad I did! The pastrami flavor wasn't too overpowering and the hash was very flavorful. I'll definitely be making this again, but I might use corned beef instead of pastrami


Allen Neal
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This was an easy and delicious recipe. I used leftover pastrami from a deli sandwich and it worked perfectly. The hash was a great way to use up leftover potatoes and shallots too. I'll definitely be making this again.


Rupika Manawadu
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This pastrami hash was delicious! The pastrami was crispy and flavorful, and the potatoes were perfectly cooked. I loved the addition of the shallots and parsley. This is a great dish for a weekend brunch or dinner.


Dustin Woods
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I followed the recipe exactly and the hash turned out great. The flavors of the pastrami, potatoes, and shallots were perfect. This is a keeper!


Abbas Alizada
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This was a great way to use up leftover pastrami. The hash was easy to make and very flavorful. I liked the addition of the shallots and parsley. This is a dish that I'll definitely be making again.


SI SAHIN
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I'm not a big fan of pastrami, but I decided to try this recipe anyway. I'm glad I did! The pastrami flavor wasn't too overpowering and the hash was very flavorful. I'll definitely be making this again, but I might use corned beef instead of pastrami


Irvin Romero
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This dish was easy to make and very tasty. I used leftover pastrami from a deli sandwich and it worked perfectly. The hash was a great way to use up leftover potatoes and shallots too. I'll definitely be making this again.


Jaggu Khan
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I love pastrami and I love hash, so this recipe was a no-brainer for me. I wasn't disappointed! The hash was flavorful and the potatoes were crispy. I also liked the addition of the shallots and parsley. This is a great dish for a weekend brunch or d


Kabugu Swadam
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This pastrami hash was a hit! The flavors of the pastrami, potatoes, and shallots blended perfectly, and the parsley added a nice freshness. I followed the recipe exactly and it turned out great. This is definitely a dish I'll be making again.