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Pastrami and Potato Hash with Fried Eggs

Alison Roman
  • minutes
  • Serves 4

INGREDIENTS

1/4 cup

Chives

1

Garlic clove

2

Leeks

1/2 lb

Winter squash

1 1/2

lbs Yukon gold potatoes

4

Eggs, large

1

Kosher salt

4 tbsp

Olive oil

4 tbsp

Butter, unsalted

3/4 cup

Sour cream

1 pound pastrami or any leftover braised meat, cut or shredded into bite-size pieces