Pastrami Hash 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Feb 13, 2013

Smoky, peppery pastrami gives this hash zing. It's a perfect way to use up meat from overstuffed delicatessen sandwiches. Poached or over-easy eggs on top of the hash add up to a great breakfast.

If you’re feeling extra indulgent, you could make Eggs Reuben Benedict by slathering the poached eggs with a choron sauce (tomato-flavored hollandaise) mixed with chopped sauerkraut or kimchi.

Make Ahead: The hash can be assembled several hours in advance, but it is best made to order.

Servings: 4
  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil
  • 1 large russet potato (about 1 pound), peeled and cut into 1/2-inch cubes
  • 1 medium yellow onion, chopped
  • 1/4 teaspoon kosher salt
  • 2 large cloves garlic, thinly sliced
  • 1 teaspoon chopped thyme leaves
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cracked black pepper
  • 8 ounces thickly sliced pastrami, trimmed of most of its fat, then cut into pieces slightly larger than the potatoes


Heat the butter and oil in a large saute pan over medium-high heat.

Add the potato and onion, spreading them in an even layer. Cook undisturbed for 4 or 5 minutes, so the potato is nicely browned on the bottom. Season with the salt and cook for 5 minutes, stirring often to make sure the potato is cooked through.

Stir in the garlic, thyme, coriander and pepper; cook for 1 minute, then add the pastrami and cook for 2 minutes, until the meat is incorporated, warmed through and lightly browned.

Serve warm.

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Recipe Source

From food writer and former chef David Hagedorn.

Tested by David Hagedorn.

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