Hash and Eggs
- Total Time
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 spray2 spray(s)
uncooked Yukon gold potato(es)4 medium, cut into bite-sized pieces
uncooked onion(s)1 ½ cup(s), thinly sliced
roasted red peppers (packed in water)1 ½ cup(s), water-packed, thinly sliced
turkey pastrami⅓ pound(s), coarsely chopped
fresh cherry tomato(es)½ cup(s), or grape tomatoes
table salt1 tsp, or less to taste
black pepper1 tsp, freshly ground, or less to taste
rosemary½ tsp, or thyme, fresh, minced
olive oil1 Tbsp
- 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.