Pastrami and Potato Hash with Fried Eggs

You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it's fatty and shreddable, it will make a good hash.


    Serves 4 servings


  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil, divided
  • 1 1/2 pounds Yukon Gold potatoes (about 4 large), scrubbed, cut into 1" pieces
  • 1/2 pound winter squash (such as acorn, butternut, or kabocha), peeled, cut into 1" pieces
  • Kosher salt, freshly ground pepper
  • 2 leeks, white and pale-green parts only, chopped
  • 1 garlic clove, chopped
  • 1 pound pastrami or any leftover braised meat, cut or shredded into bite-size pieces
  • 4 large eggs
  • 1/4 cup sliced chives
  • 3/4 cup sour cream (optional)


  • Heat butter and 2 Tbsp. oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25–30 minutes.
  • Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10–12 minutes.
  • Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Carefully crack eggs into skillet one at a time and season with salt and pepper. Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes.
  • Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with sour cream alongside, if desired.

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