Bison pastrami "hash" with fingerling potatoes, fried eggs, and grilled bread [Michael Paley] from Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans (page 128) by Darryl Estrine and Kelly Kochendorfer

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Notes about this recipe

  • kbrooks on April 28, 2025

    Made this with beef pastrami as bison was unavailable. Used 4 cups of pastrami instead of 3 for a better ratio of meat to potatoes. Brown the potatoes really well before adding the rest of the ingredients. Didn't have pickled ramps,but made the pickled onions recipe in the Zuni Cafe Cookbook and that worked well. This is an outstanding dish!

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