Peppered Pastrami Hash

The potato hash was made with two large baking potatoes, cut into  eight pieces and boiled for twenty minutes with a little table salt.

The dish was prepared because there was some peppered pastrami in the fridge which needed to be used up. The other ingredients were two red onions, a third of a red pepper, two cloves of garlic, half a scotch bonnet chilli, with all of the seeds removed, tomato puree, and some vegetable stock.

Cut the pastrami into small pieces, and chop all the other ingredients into pieces. Stir-fry the onion and the red pepper in sunflower oil until the onion begins to brown. Add the pastrami, the garlic and the chilli. Stir-fry for another five to ten minutes at a medium heat, then add boiling water, the tomato puree, and the vegetable stock.

Spoon onto the mashed potato, and serve. Needs no further pepper! Can be served with a little plain yoghurt.