4 mediumuncooked Yukon gold potato(es), cut into bite-sized pieces
11/2cup(s)uncooked onion(s), thinly sliced
11/2cup(s)roasted red peppers (packed in water), water-packed, thinly sliced
1/3pound(s)turkey pastrami, coarsely chopped
1/2cup(s)fresh cherry tomato(es), or grape tomatoes
1 tsptable salt, or less to taste
1 tspblack pepper, freshly ground, or less to taste
1/2tsprosemary, or thyme, fresh, minced
1 Tbspolive oil
Preheat oven to 450°F. Coat a 9- X 13-inch oven-proof dish or pan with cooking spray.
Set a medium pan of water to boil over high heat. Parboil potatoes just until fork tender, about 5 to 6 minutes.
Combine potatoes, onions, roasted peppers, pastrami, tomatoes, salt, black pepper and rosemary (or thyme) in prepared dish; toss with oil. Bake to desired doneness, rotating dish once or twice during cooking, about 30 to 45 minutes.
Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium heat; cook eggs sunny side up. Yields 1 egg and about 3/4 cup of hash per serving.
If you like spice, add chopped jalapeno to the hash. You can omit the tomatoes or add some green or red peppers, and scallions, too.