Pastrami hash

Materials
12 oz flavorful meat (I used pastrami)
4 med potatoes
1 large onion
half a head of raddichio
half a head of cabbage
heaping handful of mushrooms (I used yellowfoot chanterelles)
4 oz good melting cheese (I used provolone)
4 eggs
2 oz sharp crumbly cheese (I used cotija)
salt, pepper, other spices for potatoes (I used red pepper flakes)
cooking oil (I used olive)
1 oz vinegar (I used rice)

Prep

Med dice meat, potatoes, onions; hold separated
Finely shred then coarse chop raddichio, cabbage; hold separated
Coarse chop mushrooms
Shred melting cheese

Method

Heat cast-iron skillet to med-low.

Put potatoes in a medium saucepan. Add vinegar, water to cover by ~1in. Salt. Bring to a boil and hold until potatoes offer a little resistance to fork. Strain potatoes and spread out to a single layer on a sheet pan or plate.

Once potatoes are started, add meat to preheated pan and cook, stirring occasionally, until crisp and the fat has rendered. Remove meat from pan and set aside in a large bowl.

Add potatoes to pan and cook until browned and crisp on all sides (20+ minutes). Season with salt, pepper, and whatever else you're seasoning the potatoes with once crisp. Cook for an additional minute or so with spices. Remove potatoes from pan and set aside in the same large bowl.

Increase heat to medium; add a bit of oil to the pan and let it come to temp (look for shimmers in the oil). Add onions and cook, stirring occasionally, until translucent. Season with salt, and continue cooking until onions are starting to darken and caramelize. Remove onions from pan and set aside in the same large bowl.

Increase heat to med-high; add a bit of oil to the pan and let it come to temp. Add raddichio and season with salt. Cook, stirring frequently, until raddichio is thoroughly wilted and some is slightly charred. Remove raddichio from pan and set aside in the same large bowl.

Preheat oven to 400F with a rack about 8-10in from the top.

Add a bit of oil to the pan and let it come to temp. Add cabbage to pan and season with salt. Cook, stirring occasionally, until cabbage is thoroughly wilted and charring is evident. Taste as you go here - I went very aggro and got quite a bit of char but let the flavors guide you. Remove cabbage from pan and set aside in the same large bowl.

Add a bit of oil to the pan and let it come to temp. Add mushrooms to pan and season with salt. Cook, stirring frequently, until mushrooms release liquid, the liquid cooks off, and they brown and crisp up. Remove mushrooms from pan and set aside in the same large bowl; remove pan from heat.

Toss everything in the bowl until well-combined. Season to taste with salt, pepper, and anything else you'd like. Add a bit of oil to the pan and then spoon the mixture in the bowl into the pan, leaving half an inch of clearance or so. Use the spoon to make four indented wells in the mixture in the pan. Crack one egg into each well. Season eggs with salt and pepper, then splash a little oil on top of each egg to keep a plasticky skin from forming. Spread shredded cheese on top of hash, avoiding the egg wells. Place in oven and bake until eggs are just set (you can judge this by giving the pan a shake and looking at the wobble). Turn on broiler until cheese browns, 30-45s.

Remove from oven, top with crumbled cheese. You could also top with diced herbs, maybe some avocado, crema, hot sauce, crispy fried onions?

I plated with an herbed aioli, greens, and a bit of hot sauce. It's good in a burrito, too!