Pastrami-Veggie Hash With Fried Eggs |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Here's a cheap and delicious dinner from Rachel Ray Everyday, only $2.56 per person! Ingredients:
2 medium zucchini |
1 sweet potato, peeled |
1 parsnip, peeled |
1 1/2 teaspoons salt, divided |
1/4 teaspoon pepper |
1 baking potato |
8 thin slices pastrami, cut into 1/4-inchx1-inch strips |
1/2 cup olive oil |
8 eggs |
Directions:
1. Using a grater or a food processor with the shredding disk, shred the zucchini, sweet potato, and parsnip; transfer to a colander. Toss with 1 tsp salt and let stand for 20 minutes. Peel and shred the baking potato, roll it in a towel and squeeze out the excess liquid; transfer to a bowl.
2. In the towel, roll up handfuls of the zucchini mixture and squeeze to remove the excess liquid. Add to the baking potato. Add the pastrami, 2 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper; toss.
3. In a large non-stick skillet, heat 2 tbsp oil over medium-high heat. Spread the hash mixture evenly in the pan, lower the heat to medium and cook, undisturbed, until hash is golden-brown on the bottom, about 10 minutes. Using a spatula, divide the hash into sections, then turn and cook until golden outside and tender inside, about 5 minutes. Divide the hash among plates.
4. In a different non-stick skillet, heat 2 tbsp oil over medium heat. Fry the eggs 3 or 4 at a time to the desired doneness, adding the remaining 2 tbsp oil if needed.
5. Top the hash with the eggs.
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