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. Source: EatingWell Magazine, September/October 2011

EatingWell Test Kitchen
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Ingredients

Directions

  • 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 calories; 14.1 g total fat; 3.6 g saturated fat; 210 mg cholesterol; 680 mg sodium. 638 mg potassium; 28.5 g carbohydrates; 3.4 g fiber; 4 g sugar; 16.7 g protein; 684 IU vitamin a iu; 35 mg vitamin c; 46 mcg folate; 55 mg calcium; 2 mg iron; 43 mg magnesium;