Pastrami Hash With Confir Potatoes, Parsley and Shallots

This recipe taken from the New York Times of 5/11/13

Pastrami Hash With Confit Potatoes, Parsley and Shallots

Time: 45 minutes 
Ingredients:

2 pounds medium-size waxy potatoes like Yukon Gold
6 cups canola oil
1 tablespoon olive oil
3 tablespoons butter, cut into small pieces
1/4 cup minced shallots
2 teaspoons minced garlic
1/3 cup finely chopped parsley
1/2 pound pastrami, corned beef, roast beef, cooked pork or chicken in bite-size pieces
Poached or sunny-side-up eggs, for serving
Hot sauce, for serving. 

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Ingredients:

1. Put the potatoes in a pot large enough to hold them in a single layer. Pour in canola oil to cover. Turn the heat to medium, bring to a simmer, turn heat to low and simmer until potatoes are just cooked through, 20 to 30 minutes. Lift out with a slotted spoon and set aside to cool, at least 30 minutes or overnight. (Oil can be reused.)

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2. Peel potatoes and cut into large dice. In a large nonstick skillet, heat olive oil over medium heat until shimmering. Add potatoes and distribute evenly in pan, pressing down lightly. Cook, undisturbed, 4 to 5 minutes, until browned. With a large spatula, gently turn potatoes over (don’t worry if they break up) and redistribute in pan. Cook 4 minutes, until well crisped. (Do this in two batches if pan is not large enough.) 

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3. Stir in butter, shallots, garlic, parsley and pastrami or other meat, and cook over medium-low heat, turning occasionally, just until pastrami is heated through and shallots are just soft, about 3 minutes. 

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4. Serve with eggs on top and hot sauce on the side.
Yield: 6 to 8 servings.