Pastrami-Veggie Hash With Fried Eggs

"Here's a cheap and delicious dinner from Rachel Ray Everyday, only $2.56 per person!"
 
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Ready In:
50mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Using a grater or a food processor with the shredding disk, shred the zucchini, sweet potato, and parsnip; transfer to a colander. Toss with 1 tsp salt and let stand for 20 minutes. Peel and shred the baking potato, roll it in a towel and squeeze out the excess liquid; transfer to a bowl.
  • In the towel, roll up handfuls of the zucchini mixture and squeeze to remove the excess liquid. Add to the baking potato. Add the pastrami, 2 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper; toss.
  • In a large non-stick skillet, heat 2 tbsp oil over medium-high heat. Spread the hash mixture evenly in the pan, lower the heat to medium and cook, undisturbed, until hash is golden-brown on the bottom, about 10 minutes. Using a spatula, divide the hash into sections, then turn and cook until golden outside and tender inside, about 5 minutes. Divide the hash among plates.
  • In a different non-stick skillet, heat 2 tbsp oil over medium heat. Fry the eggs 3 or 4 at a time to the desired doneness, adding the remaining 2 tbsp oil if needed.
  • Top the hash with the eggs.

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RECIPE SUBMITTED BY

<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
 
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