Photo of Pastrami hash by WW

Pastrami hash

Total Time
1 hr 9 min
18 min
51 min
This version of hash is lightened up with turkey pastrami and a reduced amount of oil, but is still a delicious side for whatever you're serving. It takes about an hour to make, but a majority of that time is hands-off since it has to bake in the oven for about a half an hour. This hash features a savory mixture of creamy Yukon Gold potatoes, turkey pastrami, both onions and scallions, fresh thyme, and red peppers. Red pepper gives the final dish really nice color and flavor—grape tomatoes would be great if you have some of those on hand, too.


Cooking spray

2 spray(s)

Uncooked Yukon gold potato(es)

4 medium, cut into bite-size pieces

Uncooked onion(s)

1½ large, thinly sliced

Sweet red pepper(s)

1 medium, chopped

Turkey pastrami

pound(s), coarsely chopped

Uncooked scallion(s)

½ cup(s), chopped

Table salt

1 tsp, or less to taste

Black pepper

1 tsp, freshly ground, or less to taste

Fresh thyme

½ tsp, minced

Olive oil

1 Tbsp


  1. Preheat oven to 450°F. Coat a 13x9-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, red pepper, pastrami, scallions, salt, black pepper and thyme in prepared dish; toss with oil. Bake to desired degree of doneness, rotating dish once or twice during cooking, about 30 to 45 minutes. Yields about 1 cup per serving.