I love a good hash. It's such a hearty breakfast. For brunch today I went with a pastrami hash (couldn't find corned beef anywhere!) I had it cut thick so I could chop it up.
A little olive oil in the pan, and then in with the diced potatoes. Add a little salt to help break them down. Once they are all coated in oil & salt and start sizzling in the pan, add a cup of chicken stock. Some will be absorbed by the potatoes as they soften. Cook, turning often, for at least 15 minutes until they start to get soft. Add chopped onion (1/2 sweet onion) and cook for another 7-10 minutes. When the potatoes have begun to get color, and have softened, add the chopped pastrami and stir through to mix. At the same time begin cooking your eggs (I do 2 per person, sunny side up - finished under the broiler). You don't need to season the hash anymore in this case because of the seasoning on the pastrami.
Pile the hash onto your plate and top with eggs!
Because I lack impulse control, I am making this right now. Wish I had a duck egg.
ReplyDeleteHolly