Pastrami Potato Hash



The Remington Camp Cooking website offers a lot of recipes to help you cook your game meat.  This is a non-game meat recipe that most anyone can enjoy without a hunting license, and it looks so good.  I think it is about time that I break out the cast-iron skillet and start making this Pastrami Potato Hash.


  • ¼ cup cooking fat, vegetable oil, or bacon grease
  • 1 pound unpeeled Yukon Gold potatoes, scrubbed and cut into ¼-inch dice
  • ½ large white onion, cut into ¼-inch dice (about 1 cup)
  • 1 red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)
  • ¾ pound pastrami, cut into ¼-inch dice (about 3 cups)
  • 4 to 6 extra-large eggs, cooked sunny side up
  • Chopped scallions, for garnish


  1. In a 12-inch cast-iron skillet, heat the cooking fat over high heat until smoking. Add the potatoes and let them sear and color lightly before stirring so they can release moisture. Too much moisture causes the potatoes to steam and break apart instead of pan roast. This will also happen if the temperature of the pan drops too low, so keep the heat high.
  2. When the potatoes are lightly colored but still firm, add the onion and bell pepper, and cook until just tender, 2 to 3 minutes. Stir in the pastrami and continue to cook until the meat is browned and the potatoes are completely cooked, another 5 to 7 minutes.
  3. Serve each portion topped with an egg and chopped scallions.

Be sure to check out the Remington Camp Cooking website for some other great recipes

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