I recently started roasting potatoes in my skillet and found that 1) it’s a nice, easy clean-up instead of a roasting pan and 2) the potatoes get a more crispy edge frying on the skillet in the oven.
Then that reminded me that this is probably also the first step in making a good hash, which got me craving for a corned beef hash. But when I was running errands yesterday, I couldn’t find a deli that had corned beef handy (sure, I could make my own and cure it for hours, but then my craving would be more intense), so I ended up getting pastrami instead that I found at Clove and Hoof near my neighborhood.
Of course, if you know me you know I have to balance it with some veggies, so this hash recipe throws in roasted broccolini that I got at the farmers’ market. I roast them separately from the potatoes to avoid any moisture from the broccolini affecting the crispiness of the potatoes.
I make my hash by basically assembling everything and letting them blend together at the last minute. Much of the cooking happens in my oven (because I am a lazy cook and don’t like to keep watching a stovetop) but you can obviously make this on the stovetop if you like.
And if you have corned beef, you can surely sub it for the pastrami. Both will result in a savory and delicious Sunday brunch. Enjoy!
Pastrami Hash with Roasted Broccolini
Makes 2 servings
2 small white potatoes (skin on), diced to 1/4-inch chunks (about 2 cups)
4 oz. pastrami (or corned beef), diced into bite-size chunks
1 small bunch of broccolini (about 2 cups)
1 egg, poached
1/4 cup extra virgin olive oil
1 T smoked paprika or pimenton
1 garlic clove, finely minced
1 T chives
salt and pepper for seasoning
Preheat oven to 400 degrees
Be sure to dice your potatoes into even pieces so they cook the same time. Place in skillet and coat with extra virgin olive oil and season with salt (I like to use sea salt or coarse salt so it slowly seasons the potatoes as they cook). Place in oven and cook for about 30 minutes (check potatoes every 10 minutes, stirring to get them browned on all sides).
On a small roasting pan, place the broccolini and coat with olive oil and season with salt. Place in oven and cook for about 10 minutes until tender and slightly blistered. When cooked, remove and set aside. Cut them into bite size pieces to add to hash later.
When the potatoes are done, season with paprika and add the pastrami and garlic, blended everything and then put it back in the oven for another 10 minutes (check in once after 5 minutes to stir and get the pastrami warmed up).
Poach an egg (because this is brunch!) by bringing water in a shallow pan to a boil, then immediately reduce to a simmer. Place a dash of vinegar into the water. Then crack an egg (or two if you like) into a ramekin and slowly pour the egg into the hot water (don’t do a drop, get as close to the water to let the egg slip in). Let poach for about 4 minutes, then using a slotted spoon or spatula, gently spoon out the egg and place on paper towel.
Bring your pastrami hash from the oven and then toss in your chopped broccolini. Finish it off with a sprinkling of chives, and season with finishing salt and pepper. Then complete your dish by placing the poached egg on top. Serve from the skillet.
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