Recently I made pastrami and though I hate to admit it, after a week of awesome sandwiches I was beginning to get a little tired of the smoked delight. So I decided to make corned beef hash with the remaining 1/2 pound. What a mistake because now I will never make corned beef hash again without pastrami. Of well looks like I need to fire up the smoker again.
- About 1/2 lb pastrami chopped into small cubes
- 1 small onion diced
- 1 green pepper chopped medium
- 3-5 medium potatoes peeled
- 3 tbsp butter
- 1 tbsp fresh parsley chopped fine
Boil potatoes in a pot of salted water until cooked through, about 10 minutes. Remove from water, let cool and chop into small cubes. Coat potatoes in a light dusting of flour and season with salt and pepper. In a large saute pan melt one tablespoon butter and some olive oil. Add onion and cook over low heat until translucent. Add green pepper and cook for a few minutes until softened. Add the remaining butter and potatoes and turn heat to medium. Stirring constantly, brown potatoes scrapping up any bits that start to stick to pan. Add pastrami and cook until heated through, about four minutes. Season with salt, pepper and parsley and serve with fried eggs extra runny.