Pastrami Hash With Confit Potatoes, Parsley and Shallots Recipe (2024)

I don't get it. In the first step the potatoes are boiled in oil unpeeled? And in step 2 you have to peel the same potatoes? Aren't they already cooked? Would the peel come off easily? I can see how one can peel them if they are boiled in water would they behave the same if they are boiled in oil? Somebody suggested baking them instead, but in that case how do you peel them without smashing them?

Wonderful recipe! If you would rather not fry the potatoes in oil or you don’t have enough time to, I put the potatoes in the microwave and made them into baked potatoes. Then, you can slice them up and put them in a cast iron skillet with a little bit of olive oil to make them brown. Still gives them a nice crispy texture!

Why bother peeling the potatoes? That’s where 1/2 of the fiber is and the peels taste fine.

I have loved corned beef hash since I was a child, and making this dish reminds me why I do. Used the leftover corned beef from Sam Sifton’s recipe, which turned out to be the perfect way to use those leftovers. Thanks, Julia and Sam!

Wonderful recipe! If you would rather not fry the potatoes in oil or you don’t have enough time to, I put the potatoes in the microwave and made them into baked potatoes. Then, you can slice them up and put them in a cast iron skillet with a little bit of olive oil to make them brown. Still gives them a nice crispy texture!

Delicious. I made it with corned beef. I highly recommend treating the meat similarly to the potatoes — higher heat and let it cook long enough to partially crisp.

Hear me out-- first put a few well-salted bone-in chicken legs w/ skin in a tight roasting pan, with 7 cloves of garlic, thyme sprigs & bay leaf, pour in olive oil until the chicken is submerged, then put in the oven at 100 C (220F?)for 4 hours, take it out, the meat will fall off the bone, and THEN you have this amaaaazingly delicious oil you can use to confit the potatoes in and follow the rest as written, using your chicken. 5 stars.

This was an absolutely fabulous dish. I made half a recipe, and we had it for dinner along with roasted asparagus. I also used homemade pastrami which is far superior to store-bought. This is probably the best hash we have ever had. The confit of potatoes was new to me, but the result was moist, tender, and very tasty. A keeper!

Where does the butter come in?

I never peel potatoes, unless mashed. Always boiled them in water, until I saw this. Very tasty (strain the oil through cheesecloth and store separately).

I don't get it. In the first step the potatoes are boiled in oil unpeeled? And in step 2 you have to peel the same potatoes? Aren't they already cooked? Would the peel come off easily? I can see how one can peel them if they are boiled in water would they behave the same if they are boiled in oil? Somebody suggested baking them instead, but in that case how do you peel them without smashing them?

What suggestions do you have for reusing the canola oil?

Are we supposed to boil the potatoes in water? I think Step 1 is missing that description?

This is insanely good -- I have cooked it a dozen times and never seem to make enough. You could roast the potatoes instead of doing the confit, but truly the latter is worth the extra oil and effort.

Way better than corned beef hash...could not stop eating it.