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Pastrami and Kimchi Potato Hash

Pastrami and Kimchi Potato Hash

Pastrami and Kimchi Potato Hash

The pastrami gives a peppery spiciness while adding kimchi brings some heat and piquancy.

Prep: 10 minutes
Cook Time: 15 minutes
Serves: 4


Heat the oil in a wide frypan, add the onion and capsicum and cook until tender. Set aside and add the cooked potatoes and fry until golden.

Add the pastrami and cook until it gets a slight crust, put the onion mix back into the pan, then add the kimchi, gherkins and spring onions. Cook to heat through.

Poach the eggs in simmering, salted water with a dash of vinegar until cooked to your liking.

Divide the hash between the bowls and top with the poached eggs.


2 tablespoons olive oil or clarified butter

1 onion, chopped

1 red capsicum, chopped

2 medium potatoes, peeled, diced and cooked

1 packet Pastrami & Rye pastrami (200g), diced

1/2 cup kimchi, chopped

1/2 cup gherkins, chopped

2 spring onions, chopped

4 eggs

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