Pastrami Hash

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Sven Svensson

Master of the Pit
Original poster
OTBS Member
Dec 5, 2021
Sonoma County, California
Here’s my most requested breakfast. I have a friend who cringes every time I cure a brisket for pastrami. He says I’m ruining a” perfectly good brisket.” After it’s cured, smoked, and sliced, there’s always some bits and pieces that make the best hash. Just top it off with a couple poached eggs, lots of fresh cracked pepper, and a Bloody Mary. This is a breakfast will last you all day. 19A97349-2E8F-4D7C-8C6F-36951686A5A8.jpeg 966E8B01-85CD-4814-8C7A-B11CA066B0D0.jpeg D5A3E041-7861-47AB-8A48-C333F0622559.jpeg is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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