Photo of Hash and Eggs by WW

Hash and Eggs

Points® value
Total Time
1 hr 6 min
15 min
51 min
Looking for a breakfast that'll keep you satisfied? Fuel up with our hash and eggs made healthier with turkey pastrami and just a touch of oil.


Olive oil cooking spray

2 spray(s)

Yukon gold potato

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

Turkey pastrami

pound(s), coarsely chopped

Cherry tomatoes

½ cup(s), or grape tomatoes

Table salt

1 tsp(s), or less to taste

Black pepper

1 pinch(es), freshly ground, or less to taste


½ tsp(s), or thyme, fresh, minced

Olive oil

1 tbsp(s)

Raw egg

4 large


  1. Preheat oven to 450°F. Coat a 9- X 13-inch oven-proof dish or pan with cooking spray.
  2. Set a medium pan of water to boil over high heat. Parboil potatoes just until fork tender, about 5 to 6 minutes.
  3. 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.
  4. 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.


If you like spice, add chopped jalapeño to the hash. You can omit the tomatoes or add some green or red peppers, and scallions, too.