Pastrami hash browns

Pastrami hash browns

By
From
Hungry For That
Makes
4
Photographer
Lauren Bamford

If you have gone to the effort of curing, smoking and steaming a full brisket then you definitely need to eat these for breakfast the day after. As the briskets are around 2–3 kg there are usually some leftovers to make these hash browns. I enjoy them so much that I’ll make them for dinner, usually if I’m getting home late on a Sunday night and I am in a breakfast-for-dinner type mood. Even if you haven’t done the full pastrami, you could use some store-bought pastrami … or, you could get your friend to make some and steal a little from them.

Ingredients

Quantity Ingredient
2 desiree or other all-purpose potatoes, halved
250g pastrami, chopped
2 tablespoons plain flour
2 tablespoons olive oil
4 eggs
hot sauce, to serve (optional)
american mustard, to serve
or your favourite mustard, to serve

Method

  1. Bring a small saucepan of water to the boil. Add the potatoes and cook for 3 minutes. Drain and let cool for 5 minutes. Using a fine grater, grate the potatoes into a bowl. Add the pastrami and flour and mix to combine. Shape the mixture into 4 equal-sized patties.
  2. Heat the olive oil in a non-stick frying pan over a low heat. Gently place the hash browns in the pan and fry for about 3–4 minutes, or until a crust has formed on the bottom. Flip and cook for another 3–4 minutes on the other side. Remove and drain on paper towel.
  3. In the same frying pan, fry the eggs until cooked to your liking.
  4. To serve, top each hash brown with some mustard, a little hot sauce, if using, and an egg.
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