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Pastrami-Veggie Hash With Fried Eggs

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“Here's a cheap and delicious dinner from Rachel Ray Everyday, only $2.56 per person!”

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top the hash with the eggs.

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