The New Yorker Potato Hash

Cooking Time 15 minutes

Serves 4


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  • 400g cooked red potatoes
  • 4 Tbsp olive oil

  • Add-ins
  • 4 tbsp olive oil
  • 8 slices pastrami
  • 100g -150g emmental or swiss cheese, grated
  • 4 eggs

  • To serve
  • 1 cup sauerkraut
  • 4 pickled gherkins
  • American mustard (optional)

Red Potatoes

Yellow Potatoes


Spin out your spuds with our series of potato hash recipes! These recipes are made for using up left over potatoes – but you can also make them from scratch too. 

  1. Heat the oven to 200℃
  2. Heat oil in a medium-sized ovenproof frying pan over medium-high heat.
  3. Add the potatoes and fry, turning every minute or so for 8 mins or until golden brown and crisp.
  4. Once the potatoes are done, nestle folded slices of pastrami into the pan between the potatoes and sprinkle over the cheese.
  5. Make four hollows amongst the ingredients in the pan and gently crack an egg into each one.
  6. Transfer the pan to the oven and cook for 8-10 mins or until the egg whites have just set with the yolk still runny.
  7. Serve garnished with nests of sauerkraut and sliced gherkins.
  8. Add American mustard if you wish.

TIP: Leave the skin on potatoes to maximise nutrition, but if your leftover spuds already have the skin removed, they will still perfectly suit these dishes.

About This Recipe

Potato hash is such a great way to use up left over potatoes! You can create a dish using whatever you have available, or try one of the three options we have created. These recipes are perfect for when you want a quick and easy meal and to feed a crowd too. Try our Smoked Salmon Benedict Potato Hash this weekend and let us know what you think!

If you like this, make sure you try:

If you love this recipe why not try one of our other potato hash recipes?

Mexican Bean & Potato Breakfast Hash

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