Name: Pastrami hash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 2 tbsp vegetable oil; 430g Maris Piper potatoes, cut into 2cm cubes; 40g pastrami, torn; 30g emmental, grated; 2 medium eggs; sliced gherkins, to serve; American mustard, to serve (optional)

Pastrami hash

Just 5 ingredients for this delicious brunch recipe!

Serves 2

Prep

10M

Cook

25M

Total

35M

Bring a taste of New York to your weekend brunch with this indulgent pastrami hash and sunny side-up eggs.

Ingredients

2 tbsp vegetable oil

430g Maris Piper potatoes, cut into 2cm cubes

40g pastrami, torn

30g emmental, grated

2 medium eggs

sliced gherkins, to serve

American mustard, to serve (optional)

Method

Heat the oven to 200C/180C fan/ gas 6. Heat the oil in a mediumsized ovenproof frying or skillet pan. Add the potatoes and fry over a medium-high heat for 15 mins or until golden brown and crisp. Season to taste.

Nestle bundles of the pastrami into the pan, sprinkle over the emmental, then make two indentations in the potatoes and gently crack the eggs into each one. Transfer the pan to the oven and cook for 8-10 mins or until the egg whites have just set with the yolk still runny. Season the eggs with pepper, then top the hash with the gherkins. Finish with a squirt of mustard, if you like.

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.