Pastrami Hash With Confit Potatoes, Parsley and Shallots
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 2pounds medium-size waxy potatoes like Yukon Gold
- 6cups canola oil
- 1tablespoon olive oil
- 3tablespoons butter, cut into small pieces
- ¼cup minced shallots
- 2teaspoons minced garlic
- ⅓cup finely chopped parsley
- ½pound pastrami, corned beef, roast beef, cooked pork or chicken in bite-size pieces
- Poached or sunny-side-up eggs, for serving
- Hot sauce, for serving
Nutritional analysis per serving (8 servings)
1642 calories; 172 grams fat; 16 grams saturated fat; 1 gram trans fat; 107 grams monounsaturated fat; 46 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 10 grams protein; 344 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the potatoes in a pot large enough to hold them in a single layer. Pour in canola oil to cover. Turn the heat to medium, bring to a simmer, turn heat to low and simmer until potatoes are just cooked through, 20 to 30 minutes. Lift out with a slotted spoon and set aside to cool, at least 30 minutes or overnight. (Oil can be reused.)
- Step 2
Peel potatoes and cut into large dice. In a large nonstick skillet, heat olive oil over medium heat until shimmering. Add potatoes and distribute evenly in pan, pressing down lightly. Cook, undisturbed, 4 to 5 minutes, until browned. With a large spatula, gently turn potatoes over (don’t worry if they break up) and redistribute in pan. Cook 4 minutes, until well crisped. (Do this in two batches if pan is not large enough.)
- Step 3
Stir in butter, shallots, garlic, parsley and pastrami or other meat, and cook over medium-low heat, turning occasionally, just until pastrami is heated through and shallots are just soft, about 3 minutes.
- Step 4
Serve with eggs on top and hot sauce on the side.
Private Notes
Comments
Hi Katherine,
In step 1, the raw potatoes are poached in canola oil, which gives them a wonderful texture. But if you prefer, you can simmer them in salted water until tender.
I don't get it. In the first step the potatoes are boiled in oil unpeeled? And in step 2 you have to peel the same potatoes? Aren't they already cooked? Would the peel come off easily? I can see how one can peel them if they are boiled in water would they behave the same if they are boiled in oil? Somebody suggested baking them instead, but in that case how do you peel them without smashing them?
Wonderful recipe! If you would rather not fry the potatoes in oil or you don’t have enough time to, I put the potatoes in the microwave and made them into baked potatoes. Then, you can slice them up and put them in a cast iron skillet with a little bit of olive oil to make them brown. Still gives them a nice crispy texture!
This is one of my favorites. I actually used the NYT no smoker pastrami recipe to make my own pastrami first. It made this recipe that much better.
Why bother peeling the potatoes? That’s where 1/2 of the fiber is and the peels taste fine.
I have loved corned beef hash since I was a child, and making this dish reminds me why I do. Used the leftover corned beef from Sam Sifton’s recipe, which turned out to be the perfect way to use those leftovers. Thanks, Julia and Sam!