- 4 tablespoons unsalted butter
- 4 tablespoons olive oil, divided
- 1 1/2 pounds Yukon Gold potatoes (about 4 large), scrubbed, cut into 1″ pieces
- 1/2 pound winter squash (such as acorn, butternut, or kabocha), peeled, cut into 1″ pieces
- Kosher salt, freshly ground pepper
- 2 leeks, white and pale-green parts only, chopped
- 1 garlic clove, chopped
- 1 pound pastrami or any leftover braised meat, cut or shredded into bite-size pieces
- 4 large eggs
- 1/4 cup sliced chives
- 3/4 cup sour cream (optional)
- Heat butter and 2 Tbsp. oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25–30 minutes.
- Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10–12 minutes.
- Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Carefully crack eggs into skillet one at a time and season with salt and pepper. Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes.
- Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with sour cream alongside, if desired.