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Pastrami Hash with Pickled Beets
This flavor-packed, colorful hash isn’t just for breakfast or brunch—it makes a satisfying dinner, too. To parcook the potatoes, we use the microwave, which is neater and faster than boiling on the stovetop. Serve the hash topped with sunny-side-up fried eggs.
6
Servings
20 minutes
Ingredients
-
1
pound red OR Yukon Gold potatoes, unpeeled, cut into ½-inch cubes
-
Kosher salt and ground black pepper
This is a great recipe. Big flavors with few ingredients. It is a great breakfast-for-dinner option. Topping it with an egg is definitely the way to go. Thank you!