Pastrami Reuben Hash

Prep:15 min
Cook:30 min
2 Tbsp. butter
Glug of olive oil
1/2 red onion, diced
3 cups potatoes, 1/2 in. dice
1 tsp. smoked paprika
1 tsp. caraway seeds
1/4 lb. pastrami, cut into thin strips
1/2 cup sauerkraut
4 slices Swiss cheese, cut into thin strips 
parsley, chopped
egg optional

Heat oil and 2 tablespoons of butter in a large sauté pan over medium high heat. Add onions and cook until soft and translucent. Add potatoes to pan and season with salt, pepper, and paprika. Cook until soft and browned, about 15 minutes depending on size of the dice, stirring and tossing often. Add pastrami to season the potatoes. Cook a couple minutes then add chopped parsley. Toss. Turn off heat on stove. 

Set oven to Broil. Top hash with as much sauerkraut as you like and then follow with a good amount of Swiss cheese. Broil until cheese is melted and starting to brown. Remove from oven. 

Heat a sauté pan over medium high heat and melt a tablespoon of butter. Crack desired amount of eggs into pan without overcrowding, then season with salt and pepper. When they start to sizzle and bubble, flip with spatula. Turn off the heat.

Garnish hash with chopped parsley and top with an egg. Enjoy right away while your yoke is still runny!

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