STREAMING NOW: Jamie's Super Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Got this from eating well. Yummy”

Ingredients Nutrition

  • 2 tablespoons extra-virgin olive oil
  • 1 (16 ounce) packageprecooked diced potatoes (peeled or unpeeled)
  • 1 large onion, quartered and thinly sliced
  • 1 medium green bell pepper, diced
  • 1 teaspoon paprika
  • 14 teaspoon plus a pinch salt, divided
  • 14 teaspoon plus a pinch fresh ground pepper, divided
  • 5 ounces deli pastrami, diced (about 1 generous cup)
  • 4 large eggs


  1. Heat oil in a large skillet over medium-high heat. Reduce heat to medium and add potatoes, onion, bell pepper, paprika and 1/4 teaspoon each salt and pepper. Stir to combine, then spread in an even layer in the pan and cook, undisturbed, for 3 minutes. Stir in pastrami, spread back into an even layer and cook undisturbed again until a crust starts to form on the bottom, about 5 minutes more. Remove from the heat and cover to keep warm.
  2. Just after you add the pastrami to the hash, coat a large nonstick skillet with cooking spray and place over medium heat. Crack each egg into a small bowl and slip them, one at a time, into the skillet, taking care not to break the yolks. Season with the remaining pinch of salt and pepper. Reduce heat to medium-low, cover and cook undisturbed for about 2 minutes for soft-set yolks.
  3. Divide the hash among 4 plates and top each serving with an egg.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a