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Pastrami & Ranch Potato Hash

2 tablespoons  olive oil
12 ounces  pastrami, diced
2 medium red bell peppers, diced
1/2 medium yellow onion, diced
1 package JJ’s Pantry Rowdy Ranch Dip & Dressing Mix
1 1/2 pounds Yukon Gold potatoes (about 5 medium potatoes), peeled and diced

Heat 1 tablespoon of the oil in a large nonstick frying pan over medium-high heat. Add the pastrami, bell pepper, and onion. Cook, stirring occasionally, until the pastrami is lightly browned and the peppers and onions have softened, about 7 minutes. Remove to a medium bowl and set aside.

Wipe out the pan with paper towels. Return the pan to medium heat and add the remaining tablespoon of oil. Add the potatoes and sprinkle with Dip Mix. Cook, stirring occasionally, until golden brown all over and knife tender, about 12 minutes. Return the pastrami mixture to the pan and stir to combine. Cook, stirring occasionally, until warmed through, about 4 minutes.

Serve topped with two fried eggs – preferably sunny-side up! Maybe a splash of hot sauce or fresh herbs to your liking.