Using Up The Pastrami

We had a piece of homemade pastrami in the fridge from my last BBQ day and I decided to do a little experimenting for breakfast – I’d hate to miss out on an all-star creation.

For experiment one, I cut off a few slices of pastrami and heated them in a skillet with a little olive oil and water. In the meantime, I sliced a piece of homemade bread and a couple pieces of smoked gouda cheese. When the pastrami was warm, I laid it on the bread, topped with the cheese, and put it in the toaster oven on the toast cycle.

I added a couple of natures finest to the skillet and they were done just as the cheese was melted and here’s the result. I had a little difficulty with the eggs as I didn’t use the non-stick skillet.

For experiment two, I first sliced off enoughh of the pastrami for a nice sandwich and diced the remainder for hash.  I love hash made from corned beef or brisket and since pastrami is the same cut of meat with different spices, I thought why not.  I'd parboiled a couple of potatoes the day before and diced then along with some onion and satueed the mix in a little olive oil.  I topped with a couple of over-easy eggs (one of which I broke), shredded gruyere cheese and chopped green onion.

I thought it good, as was the first dish, but a distant third behind corned beef and brisket for this application.  I'm glad I gave them a try, but I think pastrami really needs mustard and rye bread, so I'll stick with grilled pastrami sandwiches when I want it for breakfast - this was a frequent day-starter back in our skiing days.

Someone recently commented on here that I’d eat anything if it were topped with an egg and all I can say is the truth is more like “I’d eat almost anything if it were covered with an egg, cheese, or good dark chocolate.”

Have a great day and thanks for stopping by.

Larry