The peppery crust and smokiness of pastrami add flavor to this diner-style hash. To make it, cubes of pastrami, onion, and sweet red pepper are browned in a skillet and set aside. Then, using the same skillet, potato chunks are fried until crispy and golden brown; return the pastrami, onion, and peppers to the pan and mix it all together. Serve it with a few poached eggs and a couple of dashes of your favorite hot sauce for a new take on corned beef hash.
What to buy: Deli-counter pastrami will work fine here, but you can cure, smoke, and steam your own if you’re up for the challenge.
This recipe was featured as part of our How to Make Oven-Smoked Pastrami project.
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