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


Recipe Summary

20 mins


Ingredient Checklist


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.

  • 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; protein 16.7g; carbohydrates 28.5g; dietary fiber 3.4g; sugars 3.5g; fat 14.1g; saturated fat 3.6g; cholesterol 210.1mg; vitamin a iu 683.5IU; vitamin c 35.2mg; folate 46.3mcg; calcium 54.6mg; iron 2.3mg; magnesium 42.8mg; potassium 638.2mg; sodium 679.5mg; thiamin 0.2mg.

1 1/2 starch, 1 vegetable, 2 medium-fat meat, 1 fat