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The bold flavor of the pastrami pairs so well with the grilled, smoky taste of the potatoes.
3/4 pastrami brick (approximately 3/4 pound), diced into 1/4-inch pieces
2 pounds mini colored potatoes, sliced in half
1/4 cup oil, such as Gefen Canola Oil
1 teaspoon Haddar Salt
1/2 teaspoon Pereg Pepper
1/2 small red onion, diced
Heat a frying pan and sauté pastrami pieces until crispy, about 10–15 minutes.
Meanwhile, preheat the grill.
Toss potatoes with oil, salt, and pepper. Place face-side down on the grill and grill for about 15 minutes or until fork tender.
Combine with pastrami and onion. Serve warm.
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