Pastrami hash
3
Points®
Total time: 1 hr 9 min • Prep: 18 min • Cook: 51 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooking spray
2 spray(s)
Uncooked Yukon gold potato
4 medium, cut into bite-size pieces
Onion
1½ large, thinly sliced
Red bell pepper
1 medium, chopped
Turkey pastrami
⅓ pound(s), coarsely chopped
Scallions
½ cup(s), chopped or sliced, 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
Instructions
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.
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