When we're in a hurry, we love to have breakfast for dinner. Precooked diced potatoes--available in the refrigerated section of most supermarkets--help make this pastrami hash ultra-fast. (If you have leftover cooked potatoes, use about 3 cups diced cooked potatoes instead.) Serve with rye toast and sautéed spinach.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2011
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Reduce heat to medium and add potatoes, onion, bell pepper, paprika and 1/4 teaspoon each salt and pepper. Stir to combine, then spread in an even layer in the pan and cook, undisturbed, for 3 minutes. Stir in pastrami, spread back into an even layer and cook undisturbed again until a crust starts to form on the bottom, about 5 minutes more. Remove from the heat and cover to keep warm.

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  • Just after you add the pastrami to the hash, coat a large nonstick skillet with cooking spray and place over medium heat. Crack each egg into a small bowl and slip them, one at a time, into the skillet, taking care not to break the yolks. Season with the remaining pinch of salt and pepper. Reduce heat to medium-low, cover and cook undisturbed for about 2 minutes for soft-set yolks.

  • Divide the hash among 4 plates and top each serving with an egg.

Nutrition Facts

307.2 calories; protein 16.7g 33% DV; carbohydrates 28.5g 9% DV; exchange other carbs 2; dietary fiber 3.4g 14% DV; sugars 3.5g; fat 14.1g 22% DV; saturated fat 3.6g 18% DV; cholesterol 210.1mg 70% DV; vitamin a iu 683.5IU 14% DV; vitamin c 35.2mg 59% DV; folate 46.3mcg 12% DV; calcium 54.6mg 6% DV; iron 2.3mg 13% DV; magnesium 42.8mg 15% DV; potassium 638.2mg 18% DV; sodium 679.5mg 27% DV; thiamin 0.2mg 19% DV.