The Washington Post, February 13, 2013
Smoky, peppery pastrami gives this hash zing. It's a perfect way to use up meat from overstuffed delicatessen sandwiches. Poached or over-easy eggs on top of the hash add up to a great breakfast.
If you’re feeling extra indulgent, you could make Eggs Reuben Benedict by slathering the poached eggs with a choron sauce (tomato-flavored hollandaise) mixed with chopped sauerkraut or kimchi.
MAKE AHEAD: The hash can be assembled several hours in advance, but it is best made to order.
Heat the butter and oil in a large saute pan over medium-high heat.
Add the potato and onion, spreading them in an even layer. Cook undisturbed for 4 or 5 minutes, so the potato is nicely browned on the bottom. Season with the salt and cook for 5 minutes, stirring often to make sure the potato is cooked through.
Stir in the garlic, thyme, coriander and pepper; cook for 1 minute, then add the pastrami and cook for 2 minutes, until the meat is incorporated, warmed through and lightly browned.
From food writer and former chef David Hagedorn.
300 calories, 16g fat, 6g saturated fat, 55mg cholesterol, 630mg sodium, 23g carbohydrates, 2g dietary fiber, 2g sugar, 15g protein.