Pastrami and Potato Hash with Fried Eggs

Ingredients for Pastrami and Potato Hash with Fried Eggs

• 4 matskedar osaltat smör

• 60ml olive oil, divided

• 675g Yukon Gold potatoes (about 4 large), scrubbed, cut into 1" pieces

• 230g winter squash (such as acorn, butternut, or kabocha), peeled, cut into 1" pieces

• Koshersalt, nymalen peppar

• 2 leeks, white and pale-green parts only, chopped

• 1 garlic clove, chopped

• 450g pastrami or any leftover braised meat, cut or shredded into bite-size pieces

• 4 stora ägg

• 1/4 cup sliced chives

• 3/4 cup soured cream (optional)

Heat butter and 2 tablespoons oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25–30 minutes.

Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavours have melded, 10–12 minutes.

Heat remaining 2 tablespoons oil in a medium skillet over medium-high. Carefully crack eggs into skillet one at a time and season with salt and pepper. Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes.

Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with soured cream alongside, if desired.

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