Photo of Hash and eggs by WW

Hash and eggs

Total Time
1 hr 6 min
15 min
51 min
A healthier take on a breakfast classic, this hash and eggs is a hearty choice to start the day. Using turkey pastrami instead of the traditional beef yields a lighter version of the dish. While we opted for roasted red peppers, onions, and fresh cherry tomatoes, this is the type of breakfast you can easily customize to fit your palette. Freshly diced green or red bell peppers or chopped green onions would be excellent substitutes for the tomatoes and roasted red peppers. If you’d like additional spice, stir in chopped jalapeños and a dash of cayenne pepper. You can also try a different take on the eggs, such as scrambling or poaching.


Olive oil cooking spray

2 spray(s)

Uncooked Yukon gold potato

4 medium, cut into bite-sized pieces


1½ cup(s), chopped, 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, or less to taste

Black pepper

1 tsp, freshly ground, or less to taste


½ tsp, or thyme, fresh, minced

Olive oil

1 Tbsp


4 large egg(s)


  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.