Wake up to a breakfast that’s bold, hearty, and impossible to resist. This Pastrami Hash delivers the ultimate meal to start your day, all in one skillet and in just 30 minutes! It’s comfort food with a kick that makes mornings worth getting out of bed for.
This post is sponsored by Heritage Craft Butchers. All opinions expressed are my own.
Looking for leftover pastrami recipes? This pastrami hash with eggs is a must-try, with crispy potatoes, sweet peppers, and smoky pastrami all cooked in a single skillet. A touch of hot sauce and Worcestershire turns it into a flavor-packed meal everyone will love. I love making this one-skillet dish when friends stop by; it’s simple, filling, and always a hit.
For other easy one-skillet breakfast recipes, try my sweet potato hash and mountain man breakfast.
Why You’ll Love This Recipe
- Easy One-Skillet Meal: Everything cooks in a single skillet, making prep and cleanup simple. For another one-skillet meal, check out my bacon cheeseburger casserole.
- Flavor-Packed: Smoky pastrami, crispy potatoes, and a hint of hot sauce create bold, irresistible flavors.
- Hearty & Satisfying: This pastrami and eggs breakfast is filling enough to fuel your morning and share with family.
- Budget-Friendly: Made with pastrami and everyday pantry ingredients, it’s an affordable way to enjoy a flavorful meal.
Ingredients
- Pastrami: Choose deli-style pastrami with good marbling for smoky, flavorful bites. Cube it the same size as the potatoes so it cooks evenly and caramelizes nicely.
- Frozen Diced Potatoes: Use plain frozen diced potatoes for convenience.
- Onion and Bell Pepper: Fresh vegetables add sweetness and depth. Dice them evenly so they cook at the same rate and don’t burn.
- Jalapeño: Adjust the amount based on your heat preference. Removing the seeds reduces spiciness while keeping the flavor. If you love jalapenos, you’ll enjoy these Dutch oven jalapeno poppers.
- Eggs: Large eggs work best. Make wells in the hash to cook them gently, ensuring the yolks stay runny if desired.
- Seasonings: Garlic powder, salt, and pepper add essential flavor to the hash.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Sweet Potato Pastrami Hash: Swap regular potatoes for sweet potatoes to add natural sweetness and vibrant color. A touch of cinnamon or maple syrup gives a unique twist. For another sweet potato dish, try my Mexican chicken sweet potato skillet recipe.
- Smoky Paprika Pastrami Hash: Add smoked paprika or chipotle powder to intensify the smoky flavor and give it a subtle heat.
- Cheesy Pastrami Hash: Sprinkle shredded cheddar, pepper jack, or gruyère over the hash in the last few minutes of cooking for a gooey, melty finish.
- Vegetable-Packed Pastrami Hash: Add extra vegetables like mushrooms, zucchini, or spinach to boost nutrition and color while keeping it hearty.
How to Make Pastrami Hash
This pastrami hash recipe is simple to make. Have your skillet and ingredients ready so everything cooks evenly and comes together quickly.
Step 1: Cook the Vegetables. Cook the diced onion, diced bell pepper, and minced jalapeño in a skillet with oil or butter until softened and lightly browned, about 3 minutes.
Step 2: Add the Potatoes. Stir in a bag of frozen diced potatoes. Let them cook undisturbed for 5 minutes, then stir occasionally until golden and crispy, about 12–15 minutes.
Step 3: Stir in the Pastrami. Add the cubed pastrami and cook for 5–7 minutes until the edges caramelize and become slightly crispy.
Step 4: Season the Hash. Sprinkle in garlic powder, Worcestershire sauce, hot sauce, salt, and pepper. Stir and cook for another 1–2 minutes so the flavors blend.
Step 5: Add the Eggs. Reduce the heat to medium. Use a spoon to make 4–5 small wells in the hash and crack an egg into each one.
Step 6: Finish and Serve. Cover the skillet with a lid or foil and cook 4–6 minutes until the egg whites are set. Garnish with fresh parsley and serve directly from the skillet.
Expert Tips
- Choose the Right Potatoes: Use plain frozen diced potatoes; they crisp up nicely without sticking.
- Cut Ingredients Evenly: Dice the onion, bell pepper, and pastrami roughly the same size as the potatoes so everything cooks at the same rate and textures stay consistent.
- Don’t Stir the Potatoes Too Soon: Let the potatoes cook undisturbed for a few minutes at a time to allow a golden crust to form before stirring.
- Adjust Heat for Eggs: Reduce to medium when adding eggs. Covering the skillet cooks them without overcooking the yolks, but leave them longer if you prefer firmer eggs.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- This pastrami hash is great for breakfast, brunch, or even a quick weeknight dinner when you want something hearty and satisfying. Serve with a side of toast, English muffins, or fresh, warm skillet buttermilk biscuits to soak up the yolks.
- Perfect for holiday or potluck brunches. Double the batch, keep it warm in the skillet, and serve with other brunch favorites like my spinach frittata and bacon banana bread.
Recipe FAQs
Breakfast hash is a hearty skillet dish made by frying up diced potatoes with meat and vegetables, and is often topped with eggs. This pastrami hash recipe puts a twist on the classic by using smoky pastrami for extra flavor and richness.
Reheat pastrami hash in a skillet over medium heat until it’s warmed through and crispy again. You can also reheat it in the oven at 375°F for about 10–15 minutes. Avoid the microwave if possible, as it can make the potatoes soggy. I recommend cooking fresh eggs when serving leftovers.
Yes, cook the hash without the eggs, cool completely, then store it in an airtight container for up to 3 days. Reheat in a skillet until hot, then add fresh eggs and cook before serving.
More Delicious Breakfast and Brunch Recipes
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Get the Recipe
Pastrami Hash
Equipment
- 1 12-inch cast iron skillet
Ingredients
- 2 cups pastrami cubed (same size as the potatoes)
- 1 28-ounce bag frozen diced potatoes plain
- 1 small onion diced
- 1 bell pepper diced
- 1 jalapeño seeded and minced
- 2 tablespoons olive oil or butter
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Frank’s RedHot hot sauce or to taste
- salt and pepper to taste (about ½ teaspoon each)
- 4-5 eggs
- fresh parsley chopped for garnish
Instructions
- In a 12-inch cast iron skillet over medium-high heat, add oil or butter. Sauté onion, bell pepper, and jalapeño until softened and lightly browned (about 3 minutes).
- Stir in the full 28 oz bag of frozen diced potatoes. Cook undisturbed for 5 minutes, then stir and continue until golden and crispy (12–15 minutes total).
- Stir in cubed pastrami. Cook for 5–7 minutes until edges are caramelized.
- Add garlic powder, Worcestershire, RedHot sauce, salt, and pepper. Stir and cook for 1–2 more minutes.
- Reduce heat to medium. Use a spoon to create 4–5 small wells in the hash. Crack an egg into each well.
- Cover skillet with lid or foil. Cook for 4–6 minutes until egg whites are set and yolks are runny (or longer for firmer yolks).
- Sprinkle with parsley and serve directly from the skillet.
Notes
- Make sure the skillet is hot before adding the veggies and potatoes for the best browning.
- Let the potatoes cook undisturbed for a few minutes so they crisp up nicely.
- Add the hot sauce and Worcestershire gradually to balance the flavor.
- Cover the skillet just long enough for the eggs to cook to your liking.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Edward says
This is so delicious and easy to make!! Loved it for early morning tailgating.