Pastrami Hash

smokin vegas

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Original poster

Jun 21, 2011

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Las Vegas, NV

• Nov 9, 2011

• #1

Recipe it made two very large servings

3 cups of cube potatoes

1 1/2 cup diced pastrami

1/2 cup chopped onion

1 clove of garlic

1 slice of bacon

EVO

Season with salt and pepper to taste.

I used EVO bacon and a little fat from pastrami to give flavor.

This is so good!!!  Makes a great hearty cold morning breakfast

 

Last edited: Nov 9, 2011

Bearcarver

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Macungie, PA

• Nov 9, 2011

• #2

Oh Yeah!!!!!

I know a Bear who would love to dive into that right now !!!!

Looks Perfect !!

Bear

 

SmokinAl

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• Nov 9, 2011

• #3

MMMMMMMM, I love hash and yours looks delicious!

Great job!

 

alelover

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Concord, NC, near Mt. Pleasant, 2 houses past the

• Nov 9, 2011

• #4

Oh yeah. That's what I call a breakfast.

 

Bearcarver

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Macungie, PA

• Nov 9, 2011

• #5

LOL---I gotta tell you this, Al-----funny:

That couldn't have been any closer. When I entered my above comment, that new thing said "1 second ago" above mine, and ''0 seconds ago'' above yours.

Bear

 

solaryellow

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Orlando, FL

• Nov 9, 2011

• #6

That looks great!

 

jak757

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Akron, Ohio

• Nov 9, 2011

• #7

I'd like to dig into a stash of that hash!

 

venture

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Central California

• Nov 9, 2011

• #8

That is a real breakfast!!

Good luck and good smoking.

 

ptcruiserguy

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Sharps Chapel, Tn

• Nov 9, 2011

• #9

Sure is some great lookin breakfast there.

Gotta love this place!!

 

mballi3011

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• Nov 9, 2011

• #10

Looks mighty YummO to me to. I love home made Pastrami

 

realtorterry

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Bullhead City, AZ

• Nov 10, 2011

• #11

Fantastic!!

 

frosty

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Houston, Texas, USA

• Nov 10, 2011

• #12

Wow, gotta try it!  Beauty!

 

rbranstner

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West Fargo, ND / Northern MN

• Nov 11, 2011

• #13

Looks great. I just got back from deer hunting and we ate hash just about every day off of my WOK. I could never get stick  of hash especially when we put different ingredients in it each day. It was  a great way to use up leftovers from the night before. I really like your pastrami idea. I might have to bring a package of pastrami for next years hash.

 

smokin vegas

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Jun 21, 2011

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Las Vegas, NV

• Nov 11, 2011

• #14

Nice buck is that the one you got this year?  Great idea taking pastrami with you.   Hmmm  just had a thought what about brining a piece of vension and making pastrami out of it.  Is there enough fat/marbling in it to do that.  Good pastrami seems to always have a lot of marbling in it.    I would put it in a foil pan while smoking to help retain moisture.  I found my beef turns out so much moister that way.  Ivie

 

rbranstner

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West Fargo, ND / Northern MN

• Nov 11, 2011

• #15

Smokin Vegas said:

Nice buck is that the one you got this year?  Great idea taking pastrami with you.   Hmmm  just had a thought what about brining a piece of vension and making pastrami out of it.  Is there enough fat/marbling in it to do that.  Good pastrami seems to always have a lot of marbling in it.    I would put it in a foil pan while smoking to help retain moisture.  I found my beef turns out so much moister that way.  Ivie

Click to expand...

No I didn't shoot that buck this year it was from two years ago. We were throwing around the idea of taking  a piece of venison and making it into pastrami but haven't done it yet. There isn't any fat in the meat so I am afraid it will dry out. BUT. If I remember correctly I have read a post or two in the past where people have made pastrami out of venison so I need to do some searching and look that up because it would be fun to try.

 

jc1947

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Northern Indiana

• Nov 11, 2011

• #16

Shoot all my Pastrami is sliced. OH well, time to smoke a few more,

I just have to try that awesome looking hash.

JC1947

 

africanmeat

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Cape Town South Africa

• Nov 15, 2011

• #17

This is a great breakfast. i love hash  lucky  you waited for me to leave Vegas and then you made it 

 

smokin vegas

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Jun 21, 2011

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Las Vegas, NV

• Nov 15, 2011

• #18

I know I had to fight off my hubby to get half of it.   I see why now you make your pastrami from scratch.  Homemade is so so so much better!!!!!!  I am thinking about making pastramis and doubled smoked hams and giving them as Christmas presents.   Will smoke and chill to very cold temp throughly then overnight the pastrami and ham in ice packs to my kids. 

 

ellymae

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Southeastern PA

• Nov 23, 2011

• #19

That's it! I'm cooking some pastrami this weekend cause I want some pastrami hash - looks great!

 

smokin vegas

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Jun 21, 2011

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Las Vegas, NV

• Nov 23, 2011

• #20

It is wonderful.  I am going to make another myself.  Will start brining this weekend and smoke it 10 days latter.