The pastrami gives a peppery spiciness while adding kimchi brings some heat and piquancy.
Heat the oil in a wide frypan, add the onion and capsicum and cook until tender. Set aside and add the cooked potatoes and fry until golden.
Add the pastrami and cook until it gets a slight crust, put the onion mix back into the pan, then add the kimchi, gherkins and spring onions. Cook to heat through.
Poach the eggs in simmering, salted water with a dash of vinegar until cooked to your liking.
Divide the hash between the bowls and top with the poached eggs.
2 tablespoons olive oil or clarified butter
1 onion, chopped
1 red capsicum, chopped
2 medium potatoes, peeled, diced and cooked
1 packet Pastrami & Rye pastrami (200g), diced
1/2 cup kimchi, chopped
1/2 cup gherkins, chopped
2 spring onions, chopped