If you haven’t tried cast iron cooking, this recipe is an excellent one to start with.
This is like a mash up of traditional corned beef but using it’s side-kick cured meat. And do you know the difference between the two? Pastrami is cured and smoked with a dry rub while Corned Beef is cured in a brine. You better save that little bit of knowledge for next St. Patrick’s Day and you can wow your friends with cured meat trivia.
We are putting Sweet Potato and Pastrami Hash on our short list for brunch and even a weekend night dinner.
Sweet Potato and Pastrami Hash
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- 1 large sweet potato, peeled and diced
- 12 slices of deli pastrami, sliced into small pieces
- 1/2 bag refrigerator hash browns
- 1/2 small onion, diced
- 1/2 small green pepper, diced
- 2 TBS extra virgin olive oil
- 2 pats of butter
- Salt and pepper
- 1/3 cup shredded Swiss or mozzarella cheese
- Preheat oven to 350°.
- Add oil to a hot cast iron or oven proof skillet.
- Add peppers and onions; cook for 3-5 minutes.
- Add sweet potatoes and cook with peppers and onions on medium high for about 5-7 minutes, until they start to brown on the sides (watch them carefully and turn the sweet potatoes as they start to brown).
- Add the pastrami slices and cook for another 3-5 minutes.
- Stir in hash browns; salt and pepper to taste.
- Top mixture with butter pats.
- Place skillet in oven and cook for 20-25 minutes, until the top starts to brown and crisp.
- Remove skillet from oven and top with shredded or sliced cheese.
- Return to the oven for a few minutes until the cheeses melts.