Ingredients
1 pound Yukon Gold potatoes (3 medium), cut into 1-inch pieces
1 pound sweet potatoes (2 medium), peeled and cut into 1-inch pieces
1 pound red beets (4 medium), peeled and cut into 1-inch pieces
1/4 cup extra-virgin olive oil
1 medium onion, thinly sliced
4 tablespoons unsalted butter, room temperature, plus more for toast
2 cloves garlic, minced
Coarse salt and freshly ground pepper
8 ounces sliced pastrami, torn into bite-size pieces
6 large eggs, room temperature
2 cups peeled and julienned or coarsely grated carrots (from about 5)
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup packed coarsely chopped fresh dill
1 tablespoon cider vinegar
Rye bread, toasted, for serving
Preparation
Preheat oven to 400 degrees. Steam potatoes and beets in a steamer basket set over a pot of simmering water, covered, until easily pierced with the tip of a knife, 12 to 15 minutes; drain.
Heat a large ovenproof skillet over medium-high. Swirl in oil. Cook onion, stirring occasionally, until translucent, 3 to 4 minutes. Stir in butter until melted. Stir in garlic, potatoes, and beets until evenly coated; season with salt and pepper. Mash some potatoes against side of pan with the back of a spoon. Stir in pastrami and press mixture into bottom of skillet.
Transfer hash to oven; roast until top is crisp in places, 20 to 25 minutes. Make 6 wells in hash with the back of a spoon. Crack 1 egg into each well. Return to oven; cook until whites are just set but yolks are still runny, 6 to 8 minutes. Meanwhile, toss carrots, parsley, dill, and vinegar in a bowl; season with salt. Serve with salad, toast, and butter.
