Pastrami Hash

How did that rooster get in the photo?

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.

Pastrami Hash

  • 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.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Beef, Breakfast, Food, Recipes and tagged , , , , . Bookmark the permalink.

48 Responses to Pastrami Hash

  1. nrhatch says:

    I love that rooster . . . glad he snuck into the shot. 😀

  2. JamieAnne says:

    Looks wonderful! I’m a fan of corned beef hash.

  3. I’ve only ever had corned beef hash. Is pastrami much different? Your dish looks really tasty.

  4. joshuafagans says:

    Pastrami has been on my list of things to do for a while. This just adds fuel to the fire. Looks great!

  5. rsmacaalay says:

    That looks like an awesome breakfast! Flavourful and full of energy.

  6. Charles says:

    Hehe, I made a slow roasted pork leg one day for some awesome pulled pork sandwiches, and I agree – it’s delicious but man can you sure get sick of it after eating nothing but for several days on end! Great alternative to the “usual” use.

  7. Like the rest of the world, I love corned beef hash. I once read of a “Red Flannel Hash” – do you know what that is? Maybe it was a loud suit messed up by the tailor, but I was sure corned beef came into somewhere.

  8. Looks delicious – a wonderful supper or breakfast dish! And I adore Rocky the Rooster too…he´s gorgeous 🙂

  9. niasunset says:

    Pastırma= Pastrami Hash seems so delicious… We usually cook with dried beans in the oven or we make pastry filled with pastrami and tomatos and cheese… I added new recipe too, Thank you dear Rusuf, with my love, nia

  10. He’s adorable! This looks like my kind of breakfast!

  11. ChgoJohn says:

    Hash and runny eggs. Add a biscuit ‘n gravy and you’ve got the real breakfast of champions, at least in my book.

  12. Holly says:

    I LOVE CORN BEEF HASH – have with some beans and eggs. Perfect!

  13. You make dishes that I don’t even like look appetizing. Love the rooster, too!

  14. ambrosiana says:

    I am at my luchbreak and I am hungry again!! Very tasty!!!!!

  15. Lea Ann says:

    I’ve never had pastrami hash. Don’t have a smoker, but will buy some at my local meat market and give it a try. And look at those beautiful eggs! About that Rooster …. he looks awfully oportunistic to me! 🙂

  16. ChefMom says:

    As if you needed a reason to get back out to the smoker. LOL. 😉 This looks delicious! And that rooster is adorble!

  17. spicegirlfla says:

    Extra runny eggs, huh? I like that you added that in as I really got the feeling of how this would taste all mixed together with the creamy yolk…nice, really nice!!

  18. Amy says:

    mmm, I love corned beef hash! I’m jealous of your breakfast…

  19. pastrami huh? that is something I don’t usually cook with but it looks like something I need to add to my shopping list. The has looks amazing! Love the different flavors going on.

  20. Mmm, looks wonderful! I have never had corned beef but my husband and dad love it. Looks like a great Sunday morning breakfast! Love the rooster, cock-a-doodle-doo! LOL

  21. This sounds – and looks! – excellent! Very different from the way I normally make hash! Will have to try it!

  22. Lin Ann says:

    I love pastrami hash! So does my family. I like your recipe for it very much and your eggs look perfect. I great way to start the day!

  23. I love pastrami, and this hash looks simply amazing. I bet it gave the hash an amazing flavor. Yummy!

  24. Karen says:

    My husband loves hash and would really like that you added butter to all the goodness.

  25. Caroline says:

    Mmmm never had pastrami hash, but that sounds delicious. Oh, and I need that rooster for my kitchen. Does he serve a purpose, or does he just make your kitchen look even more awesome?

    • He wakes us up in the morning. OK, seriously. Normally we’re not about nick-nacks or paddy whacks, but Katherine does like roosters. We’re thoroughly modern in other respects. Her dad gave her that one. Actually, he gave it to her mom and Katherine saw it and he gave it to her. MIL didn’t like it! It’s made of nails, forks and spoons. Anyway, he now has a name thanks to Chica! Rocky. And just so you don’t have a picture of our kitchen with rooster stencils and little rooster cheese knifes, it’s more flourishes like this:

      • Caroline says:

        Who needs alarm clocks really? Even more reason why I need to invest in a Rocky. That’s too cool that he’s made out of forks, nails, etc. How could mil not like it!? Such a great addition to any kitchen. I actually have a family friend who is obsessed with roosters as well, but maybe a little too obsessed. They’re everywhere, and I mean EVERYWHERE.

    • katherine says:

      Hey Caroline, I asked my parents for the name of the store that sold the rooster a while back. My dad just did me one better and gave me the website: My parents also gave us wine stoppers that have the black dog and the monkey on them.

  26. Sissi says:

    I have never heard of corned beef hash, never tasted pastrami, so as most of the time on your blog, I feel I discover a whole new world of seducing dishes and products. The rooster is cute! And even cuter when one learns it’s made of cutlery.

  27. I love hash :). I think I have a nostalgic association with it as one of those purely American breakfast foods I had when I first moved to the US. This looks terrific.

  28. TasteFood says:

    Corned beef hash with pastrami sounds just about right to me.

  29. That chicken cracked me up! I feel I need to get one of these chickens just so my eggs and pastrami hash tastes right!

  30. Perfect for my next breakfast. The picture made me hungry, then I read your description of the food and it made me feel hungrier. I like eggs regardless of how it’s cooked but when you add the pastrami hash, it a delightful experience to the taste buds. Thanks man!

  31. Rachel says:

    And here I thought that *I* was the queen of leftovers! I yield… this looks great! (grin) Mmmm!

  32. egg me on says:

    Love all the hash recipes lately! That pastrami is still making my mouth water.

  33. Kelly says:

    The rooster’s hilarious and your comment even more so. The pastrami hash sounds yummy – like all the tasty add-ins.

  34. Maureen says:

    I haven’t made hash in years but that’s going to change this week. Your plate looks fantastic!

  35. Ooh NICE! And perfectly fried eggs to boot.
    🙂 Mandy

  36. You know I’m such a Pastrami person. So when I saw this Pastrami Hash recipe, you should have seen the huge smile that appeared on my face. Priceless.

  37. crumbl says:

    Red flannel hash incorporates beets (not my fav), hence the red.

    When I make hash, rarely as LRHG doesn’t like it? but you should see her inhale a brisket sandwich or a Reuben … I like to use a cast iron pan to get a nice crust, and rather than frying the eggs, I make indentations on top of the hash and “poach” them just before serving. Works for me.

  38. Pingback: Vension Hash | Rufus' Food and Spirits Guide

  39. Pingback: Sunday Suppers: Breakfast for Dinner | Rufus' Food and Spirits Guide

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