To learn more about this recipe, see our related story, Fridge Files: Mile End, in our NYC edition.
Recipe adapted from The Mile End Cookbook, Noah and Rae Bernamoff (Clarkson Potter)
Yield: Serves 2
Cook Time: 30 minutes
2 medium russet potatoes, diced into ½- to ¾-inch cubes
1 small yellow onion, finely chopped
1 cup cubed thick-cut pastrami or corned beef (or other smoked meat, such as brisket)
Salt and freshly ground black pepper
2 tablespoons canola oil, divided
2 large eggs
Finely chopped fresh chives
1. In a large saucepan set over high heat, bring 1 inch of water to a boil (or use a microwave steamer following the manufacturers' instructions). Insert a steamer basket, add the potatoes, cover the pan and reduce the heat to low. Steam the potatoes until tender but still firm, 8 to 12 minutes. Transfer the potatoes to a medium bowl and stir in the onion, smoked meat, salt and pepper.
2. In a medium skillet set over medium-high heat, add 1 tablespoon of the oil. Turn the hash mixture into the pan and cook, without stirring, until the bottom of the hash gets crisp, 3 to 4 minutes. Use a spatula to turn the hash over and brown the other side, 2 to 3 minutes longer. Stir the hash and continue cooking, stirring occasionally, until well browned and crisp, 2 to 3 minutes. Divide between two plates.
3. In a small nonstick skillet set over medium-high heat, add the remaining 1 tablespoon of oil. Crack the eggs into the skillet and cook until the yolks have just started to firm up around the edges but are still runny in the middle, 2 to 3 minutes. Carefully slide one egg over each serving of hash, season with more salt and pepper, add the chives and serve.