Pastrami Hash

5 from 6 votes

This pastrami hash recipe is an easy, one-skillet meal packed with smoky pastrami, crispy potatoes, sweet peppers, and perfectly cooked eggs. It cooks up quickly for a hearty breakfast or brunch that everyone will love.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Servings:

Calories: 350kcal

Author: Ned Adams

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

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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.

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