Makes: 4 servings
Prep: 30 mins
Cook: 20 mins
- 2 medium zucchini
- 1 sweet potato, peeled
- 1 parsnip, peeled
- Salt and pepper
- 1 baking potato
- 8 thin slices pastrami, cut into 1/4-by-1-inch strips
- 1/2 cup EVOO
- 8 eggs
- Using a box 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. In the towel, roll up handfuls of zucchini mixture and squeeze to remove the excess liquid. Add to the baking potato. Add the pastrami, 2 tbsp. EVOO, 1/2 tsp. salt and 1/4 tsp. pepper; toss.
- In a large nonstick skillet, heat 2 tbsp. EVOO 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 heatproof spatula, divide the hash into sections, then turn and cook until golden outside and tender inside, about 5 minutes. Divide the hash among plates.
- In another nonstick skillet, heat 2 tbsp. EVOO over medium heat. Fry the eggs 3 or 4 at a time to the desired doneness, adding the remaining 2 tbsp. EVOO if needed. Top the hash with the eggs.
- An extra buck will buy you cheesy eggs. Melt a deli-thin slice of cheese over each egg while frying.
- Top the fried eggs with a dash of bottled jalapeno hot sauce.