Pastrami Hash

Instructions

1. Prepare the potatoes
   Place the diced potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil. Simmer for about 5 minutes until just barely fork-tender, then drain well and set aside.
2. Start the hash
   Heat 2 tablespoons of oil in a large cast-iron skillet over medium-high heat. Add the potatoes in a single layer and cook undisturbed for 5 minutes until the bottoms are crispy and golden. Toss and continue cooking for another 5 minutes.
3. Add aromatics
   Push the potatoes to one side of the skillet and add the remaining tablespoon of oil. Add the diced onion and bell pepper, cooking for 3-4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
4. Combine and season
   Mix the potatoes with the onion mixture. Add the pastrami, paprika, thyme, and black pepper. Stir to combine and cook for another 5 minutes until the pastrami is heated through and slightly crispy around the edges.
5. Optional: Add eggs
   If using eggs, make 4 wells in the hash mixture. Crack an egg into each well. Cover the skillet and cook for 3-4 minutes until the egg whites are set but the yolks are still runny (or cook to your preferred doneness).
6. Serve
   Sprinkle with fresh chives or green onions. Serve immediately, with hot sauce on the side if desired.