Pastrami Turkey & Beet HASH!

Pastrami Turkey & Beet HASH

Pictured above: 3 Organic Eggs with one sunny-side eyeball yolk sitting atop of my recently invented Pastrami Turkey & Beet HASH; half of an everything Bagel and one very delicious Poached Pear (I made that too).

The Poached Pair short and sweet recipe: Peel 5 Pears (any style), and poach them in a mixture of Red wine, Ginger slices, Nutmeg, Brown Sugar, Lemon Juice, and Cinnamon Sticks.  Boil the poaching liquid and then return to a simmer for about 2 hours.  Let them cool and put them in the fridge.  The longer they marinate or mascerate, the better they taste.  They are really delicious in a solo setting or put them into a salad (put some Blue Cheese or Gorgonzola in there too).

Here is a quick, little anecdote explaining the inspiration for this recipe…

The HASH was inspired by an awesome restaurant in the Queen Anne part of Seattle called “The 5 Spot.”  This fantastic place actually used real Pastrami chunks instead of a traditional Corned Beef Hash.  The Betty Crocker book has a similar recipe called Red Flannel Hash (I have no idea what that means).  Since my wife will eat Chicken and Turkey (no red meat), the Pastrami Turkey is an ideal substitute.  The final inspiration was inspired by the fact that I was seriously starving and ready to eat a sandwich from a Gas Station.  Instead, I just cooked it at home and decided to wait a year or so for Gas Station dining…

The approximate recipe for Pastrami Turkey & Beet HASH:

1.5 cups of Turkey with a Pastrami flavor (available at many supermarkets)

1.5 cups of thawed Tater Tots (I didn’t have any potatoes in the house)

5 shakes of Worcestershire Sauce (that was in the house)

2-4 twists of Cracked Pepper

1 tablespoon of fresh Parsley

1/2 of a medium-sized Onion

3-4 small, whole Beets previously soaked in a brine that I purchased from some market that has international food products

Heat up an iron skillet with some Olive Oil.  Blend all of the ingredients in a food processor, but don’t overdo it (unless you prefer mush).  Add the ingredients into the skillet until the bottom browns.  To save time, I put the skillet in the oven on the broil setting until the top browned.  Plate it up as you see it in the picture.  You can garnish it with a bit more Parsley, and dust the Eggs with some smoky Paprika.  Dig in or go to a Gas Station (mentioned earlier).

Potential criticisms from the Top Chef Judges:


“Evan, it’s too dry…However, the Poached Pear really works, and the Everything Bagel brings salt to the dish…how can you add more moisture to the dish?” asked Tom and Padma.

“You can poach the eggs and let the yolk run all over it,” said Evan.

“But Traditional hash has a creamier texture; it’s not just egg yolk,” said Tom.

“Ok, I’ll mix in some milk or cream or fry all of it in a ton of butter.  However, that might be a problem for a Kosher person who doesn’t mix milk and meat.  It might also be so runny that it slides off the plate and onto your lap.  I think that staining your clothes would eliminate me from the competition, Tom,” said Evan.

“I agree with Evan…I really don’t want to mess up my dress…I’d rather send one of the other contestants home,” said Padma.

“Okay, send your other colleagues back into the judge’s room for elimination,” said Padma.

“I think we made the right choice,” said Tom…