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By now, you may have noticed that I love potatoes. Seriously love them. They are cheap, keep forever, and come in so many delightful varieties. And, you can eat them any damn time of the day.

Though potatoes can be prepared in infinite ways, I am partial to the salty crispiness of hash. This one features pastrami and caramelized onions, which provides a great combination of spicy and sweet. Serve with coleslaw, or another crunchy vegetable. Serves four.

Make sure you’re purchasing pastrami free of nitrates and additives; I like Applegate because their products don’t contain preservatives.

4 large Yukon gold potatoes, cubed
2 onions, slivered
1 clove of garlic, minced
1/3 pound pastrami, finely chopped
3 oz. cheddar, grated
3 tablespoon chives, sliced
Sour cream
Salt and pepper
Canola oil

1. Place cubed potatoes in large pot and cover with salted water. Place lid on pot and bring to boil.
2. While potatoes are cooking, heat a drizzle of canola oil over medium flame on the flat side of a grill pan. Add onions and garlic, then season lightly with salt. Cook til totally wilted and brown, about 20-25 minutes.
3. When potatoes are soft, remove from water and drain. Let cool, then mash lightly.
4. When onions are melted, add chopped pastrami to grill pan. Let cook until fat is rendered and pastrami is crisp.
5. Add a little more canola oil to grill pan, then add mashed potatoes. Stir to incorporate all ingredients, then spread into even layer.
6. Let hash brown on underside, then flip so both sides are crisp.
7. Sprinkle on cheese and chives and let melt into hash.
8. Remove from heat and serve with dollop of sour cream.