As T and I gear up for the holidays grocery shopping, picking out recipes, and buying lots of alcohol, we are also thinking of ways to use up all of that wonderful leftover turkey, ham, veggies, and potatoes that will take up our entire refrigerator. After a recent trip to Harold’s New York Deli in Edison, New Jersey, we had a lot of pastrami to eat. Three days of pastrami sandwiches later, Teddy and I needed to get creative. We looked in the fridge for a few key items: potatoes from dinner a couple nights ago; onions; eggs; and of course the delicious pastrami – the perfect ingredients for a modified corned beef hash.
Recipe via the How to Cook Everything® app
2 cups cut‐up leftover pastrami
2 cups cut‐up cold boiled potatoes
1 cup chopped onion
½ cup liquid (stock, tomato sauce, milk, cream, or gravy)
3 tablespoons oil or butter
Toss together 2 cups cut‐up leftover pastrami and 2 cups cut‐up cold boiled potatoes, all in small cubes. Add 1 cup chopped onion and ½ cup liquid—stock, tomato sauce, milk, cream, or gravy—enough to moisten the mixture without making it soupy. Put 3 tablespoons oil or butter in a heavy skillet, preferably nonstick, over medium‐low heat. When the oil is hot or the butter is melted, add the hash and cook, undisturbed, until a nice crust has formed, about 10 minutes. Turn the hash and brown the other side or flip half of it over onto the other or brown the top under a broiler.
We modified this recipe a bit further by adding poached eggs. To do this, fill a small cup with warm water and delicately break the egg into it. Cover the cup with a saucer and microwave for 60 seconds. Voila! The easiest way to poach an egg.