Hash and Eggs
Olive oil cooking spray
Uncooked Yukon gold potato(es)
4 medium, cut into bite-sized pieces
1½ cup(s), thinly sliced
Roasted red peppers (packed in water)
1½ cup(s), water-packed, thinly sliced
⅓ pound(s), coarsely chopped
Fresh cherry tomato(es)
½ cup(s), or grape tomatoes
1 tsp(s), or less to taste
1 pinch, freshly ground, or less to taste
½ tsp(s), or thyme, fresh, minced
- Preheat oven to 450°F. Coat a 9- X 13-inch oven-proof dish or pan with cooking spray.
- Set a medium pan of water to boil over high heat. Parboil potatoes just until fork tender, about 5 to 6 minutes.
- Combine potatoes, onions, roasted peppers, pastrami, tomatoes, salt, black pepper and rosemary (or thyme) in prepared dish; toss with oil. Bake to desired doneness, rotating dish once or twice during cooking, about 30 to 45 minutes.
- Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium heat; cook eggs sunny side up. Yields 1 egg and about 3/4 cup of hash per serving.