Serves 4

Olive oil

1 small red onion, peeled and chopped

2 sweet potatoes, peeled and cut into 1-inch cubes

Kosher salt

2 tablespoons water

2 slices pastrami, cut ½-inch thick (ask a deli clerk to help with this)

1 tablespoon za’atar 

4 fried eggs

In a large skillet, heat a swirl of olive oil over a medium flame. Cook the onion in the oil until soft, then add the sweet potato. Season with a generous pinch of salt. Cook, stirring, and add the water. Cover and steam gently for 5 minutes until the potato is just fork tender.

Remove the lid, tear the pastrami into pieces and add to the skillet. Stir and cook for another 3-4 minutes, until the liquid is evaporated, the meat renders a bit of fat and the potatoes are crisp and browned in spots. 

Serve the hash with a fried egg and a generous sprinkling of za’atar over all.