Sweet Potato and Pastrami Hash
Hash is a perfect winter meal, great for those cold days in front of the fireplace. You won't need a side dish with this meal - it includes all of my favorite root veggies. Keep for up to 5 days in the fridge - if it lasts that long!
Use green cabbage if you can't find savoy cabbage.
Substitute vegetable oil for the coconut oil if desired.
If you like, place a few egg yolks on top of the hash mixture in step 4 (I don't use the egg white because I prefer the rustic texture of the yolk). Add a couple of dashes of hot sauce to the yolks while they are cooking; cover your skillet, let the egg yolks steam and then serve your hash in single bowls for your guests.