Pastrami and Kimchi Potato Hash
We love this recipe by Farro, especially because it features one of our favourites – pastrami by Auckland-based Pastrami & Rye, winners of the 2019 Outstanding Start-up Producer Award. Their delicious pastrami was also awarded a gold medal in 2019.
The pastrami gives a peppery spiciness while adding kimchi brings some heat and piquancy.
PREP: 10 MINUTES | COOK TIME: 15 MINUTES | SERVES: 4
- 2 tablespoons olive oil or clarified butter
- 1 onion, chopped
- 1 red capsicum, chopped
- 2 medium potatoes, peeled, diced and cooked
- 1 packet Pastrami & Rye pastrami (200g), diced
- 1/2 cup kimchi, chopped
- 1/2 cup gherkins, chopped
- 2 spring onions, chopped
- 4 eggs
Heat the oil in a wide frying pan, add the onion and capsicum and cook until tender. Set aside and add the cooked potatoes and fry until golden.
Add the pastrami and cook until it gets a slight crust, put the onion mix back into the pan, then add the kimchi, gherkins and spring onions. Cook to heat through.
Poach the eggs in simmering, salted water with a dash of vinegar until cooked to your liking.
Divide the hash between the bowls and top with the poached eggs.
Outstanding Wine Match
Ara Single Estate Pinot Noir This Pinot Noir shows complex bright red fruits and deep mocha spice burst from the glass. On the palate, the tannins are fine and slightly grippy, with a rich mid-palate.