Sweet Potato & Pastrami Hash
3 tbsp. butter, divided
4 tbsp. olive oil
1/2 yellow onion, diced
1 medium russet potato, scrubbed and diced
1 large sweet potato, peeled and diced
1/2 lb. butternut squash, diced
1 garlic glove, peeled and minced
3/4 lb. pastrami, diced or shredded
4 eggs
chives, finely sliced, for garnishing
Heat a large skillet over medium heat and add the butter and olive oil. Once hot, add the onion, sautéing for about 1-2 minutes.
Raise heat to medium high and add the russet potato, sweet potato, and butternut squash. Toss to coat in the remaining oil and butter. Season with salt and pepper. Cook for about 20-25 minutes, stirring occasionally, or until vegetables are tender.
Add garlic and pastrami to vegetable mixture. Cook for another 10 minutes or so, until flavors have melded.
Heat a medium pan over medium-heat and melt the remaining 1 tbsp. of butter. Once butter begins to sizzle, drop the eggs onto the pan. Cook for 1-2 minutes or until whites are almost set. Add a splash of water to the pan and cover with a lid. Steam for about 30-45 seconds, or until the whites are fully set.
Serve hash topped with the eggs and sprinkle with chives.
