Fun side dishes are always a challenge. I get bored of making the same things all the time. This hash is super easy, super versatile, and is super yum! The combination of sweet potatoes and pastrami for some reason just work together. Maybe it’s the sweet and salty combo, I’m not sure but it’s just a match that just makes my taste buds sing. Sometimes for dinner I like making omelets and this hash on the side or I even use it for a Shabbos side too, it all just works. I prep my sweet potatoes in the oven first to cut down on the cooking time in the frying pan, but don’t leave out that caramelized onion that just makes the whole dish come together. I added a sunny side up egg and it was OMG. Try it and let me know.
Ingredients
- 2 large sweet potatoes diced into equal sized pieces
- 1 large sweet onion chopped small
- 1 package Meal Mart sliced pastrami cut into small pieces
- Oil for frying and drizzling
- Salt and pepper to taste
Directions
- Preheat oven to 400 degrees.
- Cut up sweet potato into small equal pieces and place on greased cookie sheet spread out with a drizzle of oil and salt and pepper to taste.
- Roast in oven for about 10-15 minutes till fork tender and cooked through making sure it doesn’t burn but has a nice caramelized exterior.
- In a sauté pan sauté onions with 2-3 tbsp oil until caramelized about 10 minutes.
- Add cut up pastrami to the onions and sauté until the pastrami shrinks down a little and is heated through about 5 minutes.
- Add cooked sweet potato to onion and pastrami mixture
- Mix until uniform serve right away as a side for any weeknight meal or can reheat as a Shabbos side very nicely.
Enjoy!
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- 2 large sweet potatoes diced into equal sized pieces
- 1 large sweet onion chopped small
- 1 package Meal Mart sliced pastrami cut into small pieces
- Oil for frying and drizzling
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Cut up sweet potato into small equal pieces and place on greased cookie sheet spread out with a drizzle of oil and salt and pepper to taste.
- Roast in oven for about 10-15 minutes till fork tender and cooked through making sure it doesn’t burn but has a nice caramelized exterior.
- In a sauté pan sauté onions with 2-3 tbsp oil until caramelized about 10 minutes.
- Add cut up pastrami to the onions and sauté until the pastrami shrinks down a little and is heated through about 5 minutes.
- Add cooked sweet potato to onion and pastrami mixture
- Mix until uniform serve right away as a side for any weeknight meal or can reheat as a Shabbos side very nicely.
