In the spirit of repurposing delicious food items that you want to change up a bit, I had leftover pastrami that I could’ve just made a sandwich with (also good!) but decided I wanted to turn it into a whole meal. Now I had leftover potatoes from Shabbat as well as the pastrami so I said, definitely, hash it is.

It’s a simple but great all in a skillet meal that doesn’t taste like leftovers in any shape or form and can work beautifully on Passover as well (yep yep, it’s a’coming, we all know it) so if it’s not pastrami you have left over, really most meats work well in this dish.

So gather your ingredients

(that spoon contains sauteed onion) and either slice up your cooked potatoes or cube ’em as you prefer, as well as the pastrami and beat your eggs together so you have everything ready to throw into your frying pan. Don’t have prepared sauteed onions? Just sautee them in oil first and then scoop out so they don’t burn and you’ll carry on.

Put some olive oil (or other oil, I like the flavor here) in your frying pan and start crisping up the sliced potatoes cut side down.

Let them crisp up in the oil and gently flip them to the other side with a spatula and push them to the side to cook while placing the cut up pastrami on the other half of the pan.

Note the potatoes are nicely browned. You are not waiting till the pastrami browns, just getting a bit crisped, tossing the pastrami a bit so both sides get cooked.

Next sprinkle with the sauteed onions and pour the beaten eggs over the lot.

Quickly arrange potatoes and pastrami evenly in pan, tossing and cooking just till eggs are set and moist but not runny. Serve hot with toast, baguette or sourdough bread if desired. Of course, if it’s for Passover, serve with matzah!

Pastrami Hash

2 tablespoons olive or vegetable oil

1 small onion, peeled and chopped Or 2 tablespoons of sautéed onion

3 pieces thin sliced pastrami, chopped

4 fingerling potatoes, cooked and sliced in half lengthwise

2 eggs

Sauté the onion in oil till light brown. Scoop out and place in bowl on the side. In same frying pan, place fingerling potatoes cut side down and brown, about 2-3 minutes in the oil. Flip over and push into corner of pan and add chopped pastrami tossing till lightly cooked, add onions over top, arranging potatoes and pastrami evenly in pan. Beat the eggs together and pour over the pastrami mixture in the pan, tilting and stirring until set and cooked. Serve hot, nice with sourdough bread, toast or baguette.