Six O’Clock Solution: Pastrami hash and eggs combine for a great brunch

Article content

A perfect brunch dish, this recipe from a self-taught New Yorker is typical of the easy-going cuisine offered by Andrew Rea on his YouTube shows and in his third cookbook, Basics With Babish (Simon and Schuster, $50).

No vanity to this man, who starts each recipe with “How I’ve Screwed This Up,” followed by tips so you won’t make his mistakes. His Do’s and Don’ts section is a good read. His Kitchen Glossary is a mine of useful information.

Article content

Buy the big book for its lusty, homey dishes, beautifully photographed by Evan Sung. A born teacher, Rea explains everything about his 100-plus recipes. This is the perfect winter weekend cookbook and gift for the male cook on your Christmas list.

Pastrami Hash With Baked Eggs

Serves 6

2 pounds (1 kg) russet potatoes, peeled, cut in 1/2-inch (1 cm) cubes

1 tablespoon (15 mL) white vinegar

Kosher or coarse salt

Freshly ground pepper

2 tablespoons (30 mL) duck or other fat

½ pound (8 ounces/250 g) fatty pastrami, in ½-inch (1 cm) cubes

½ large onion, chopped

1 red bell pepper, chopped

1 tablespoon (15 mL) minced fresh sage leaves

4 to 6 large eggs

2 large green onions, green part only, minced

Place potatoes in a large, heavy pot of cold water. Add vinegar and 1 tablespoon (15 mL) salt and bring to a boil over medium-high heat. Cook until potatoes are tender but not so soft they fall apart, 10 to 12 minutes.

Drain, spread out on a rimmed baking sheet and let cool completely, at least 30 minutes.

In a large, heavy frying pan, melt duck fat over medium-high heat. When fat is shimmering, add pastrami and fry, stirring occasionally, until crisp, 3 to 5 minutes.

Article content

Drain pastrami on paper towels, reserving ¼ cup (60 mL) of the fat in the pan.

Heat the duck fat over medium-high heat until shimmering.

Add onion and bell pepper and cook over medium heat, stirring occasionally, until softened and beginning to brown, 3 to 5 minutes.

Add the cooled potatoes and toss well to coat in the fat. Press mixture down into an even layer on the bottom of the pan and cook, undisturbed, until beginning to brown, 2 to 5 minutes.

Using a stiff, thin spatula, scoop and flip the potato mixture over in the pan. Repeat this action 4 to 5 times, until the potatoes are well caramelized and crisp.

Related Stories

After several flippings, add sage and fried pastrami so they are distributed through the hash.

Reduce heat to low and crack eggs into a measuring cup with a spout. Make four to six depressions in the hash and tip the cup to transfer one egg into each depression.

Cover the pan and cook until the egg whites are set but the yolks are still runny, 4 to 6 minutes.

Trim each egg with the onions and some pepper.

[email protected]

Share this article in your social network