Today’s tip: Whenever you cook bacon, pour the drippings into a heat-proof container, allow to cool, then transfer to a plastic bag or container, date and freeze.  Bacon drippings can add a lot of flavor to dishes like fried potatoes or eggs.

This is a great weekend breakfast recipe to use leftover baked potatoes.  This entire recipe contains only nine grams of sugar and 187 net grams of carbs.  Makes about four servings.

2-3 tbsp canola oil

1 shallot, minced

1 tsp minced garlic

3 large cooked russet potatoes, mostly peeled and chopped into 1/2 inch cubes (note: if you have no leftover potatoes, wash and microwave the potatoes on high for 10-15 minutes the night before, then refrigerate for use in the morning)

1/4 tsp kosher salt

1/2 tsp fresh ground black pepper

1/4 tsp garlic powder

1/2 tsp onion powder

8 oz thinly sliced pastrami, chopped (can substitute corned beef)

2 large eggs per serving

1 tbsp bacon drippings

Kosher salt & pepper to taste

Heat canola oil over medium heat, add shallot and cook until soft, add garlic and cook a minute longer.  Add potatoes and turn the heat up to medium-high.

Season potatoes with salt, pepper, garlic and onion powder.

While potatoes are cooking, fry eggs in bacon drippings, salt and pepper eggs to taste.

Once potatoes are nicely browned, add chopped pastrami and flip to mix in pastrami.  Cook hash 2-3 more minutes until pastrami is lightly browned.

Scoop hash into bowls and top each serving with two fried eggs.

Nicole Wiese ©2010