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Pastrami Hash |
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| Serves 2 |
Prep 10 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
2 tbsp vegetable oil
430g Maris Piper potatoes, cut into 2cm cubes
40g pastrami, torn
30g Emmenthal, grated
2 medium eggs
sliced gherkins, to serve, to serve (optional)
Dijon mustard
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Heat the oven to 200C/180C
fan/gas 6. Heat the oil in a medium-sized ovenproof frying
or skillet pan. Add the potatoes and fry over a
medium-high heat for 15 mins or until golden brown and
crisp. Season to taste.
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Nestle bundles of the pastrami
into the pan, sprinkle over the Emmenthal, then make two
indentations in the potatoes and gently crack the eggs
into each one. Transfer the pan to the oven and cook for
8-10 mins or until the egg whites have just set with the
yolk still runny. Season the eggs with pepper, then top
the hash with the gherkins. Finish with a squirt of
mustard, if you like.
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DAILY
DINNERS 
