Chef's Tip
For perfectly crispy potatoes in your hash, start with dry potatoes and resist the urge to stir too frequently during cooking. Allowing the potatoes to form a golden crust before flipping each time results in better texture. Using Yukon Golds rather than russets gives creamier interiors while still achieving crispy exteriors.
Instructions
- For quick hot sauce (optional): Remove stems from Fresno chilies and roughly chop. Combine with vinegar, honey, and 1/4 teaspoon salt in a small saucepan. Simmer for 10 minutes, then blend until smooth. Strain and cool.
- For crispy shallots: Heat 1 tablespoon oil in a small skillet over medium heat. Fry sliced shallots until golden and crisp, about 3-4 minutes. Transfer to paper towels to drain.
- Place diced potatoes in a pot, cover with cold water, and add 1 teaspoon salt. Bring to a boil, reduce heat, and simmer for 5 minutes until partially cooked but still firm. Drain thoroughly and spread on paper towels to dry completely.
- Heat 1 tablespoon oil and 1 tablespoon butter in a large cast iron skillet over medium-high heat. Add potatoes in an even layer without overcrowding. Cook undisturbed for 5 minutes until golden on one side.
- Flip potatoes and continue cooking, turning occasionally, until crisp on all sides, about 10-12 minutes total. Season with salt and pepper. Transfer to a plate.
- In the same skillet, add remaining oil and butter. Add onions and bell pepper, cook until softened, about 5 minutes.
- Add garlic and thyme, cook for 1 minute until fragrant.
- Add diced pastrami and paprika, cook for 3-4 minutes until edges are slightly crisp.
- Return potatoes to the skillet, gently combine with pastrami mixture. Create four wells in the hash for eggs.
- Crack eggs into wells, cover the skillet, and cook for 3-4 minutes until whites are set but yolks are still runny (or longer if preferred).
- Season eggs with salt and pepper.
Plating
Serve hash directly from the skillet or divide among four warm plates, ensuring each portion has one egg. Top with crispy shallots and a drizzle of hot sauce if desired.
Storage & Reheating
Hash can be refrigerated for up to 3 days. Reheat in a skillet until hot, adding a touch of oil if needed. For best results, store without the eggs and cook fresh eggs when reheating. Hot sauce will keep for several weeks refrigerated in an airtight container.
About This Recipe
Lock 50's Pastrami Hash was a brunch menu highlight that elevated the classic corned beef hash through thoughtful ingredient selection and technique. Their house-made pastrami delivered richer, smokier flavor than traditional corned beef, while the choice of creamy Yukon Gold potatoes provided ideal texture. A signature touch was their house hot sauce, which balanced heat with slight sweetness. Our adaptation captures these distinctive elements while making the preparation accessible for home cooks, even offering a simple version of their hot sauce for the complete experience.