Name: Pastrami and Potato Hash with Fried Eggs
Yield: 4 Servings
Ingredients: 4 tablespoons unsalted butter; 4 tablespoons olive oil, divided; 1½ pounds Yukon Gold potatoes (about 4 large), scrubbed, cut into 1-inch pieces; ½ pound winter squash (such as acorn, butternut, or kabocha), peeled, cut into 1-inch pieces; Kosher salt, freshly ground pepper; 2 leeks, white and pale-green parts only, chopped; 1 garlic clove, chopped; 1 pound pastrami or any leftover braised meat, cut or shredded into bite-size pieces; 4 large eggs; ¼ cup sliced chives; ¾ cup sour cream (optional)

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Nicole Franzen

You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it’s fatty and shreddable, it will make a good hash.

Recipe notes