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1
Using a grater or a food processor with the shredding disk, shred the zucchini, sweet potato, and parsnip; transfer to a colander.
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2
Toss with 1 tsp salt and let stand for 20 minutes.
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3
Peel and shred the baking potato, roll it in a towel and squeeze out the excess liquid; transfer to a bowl.
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4
In the towel, roll up handfuls of the zucchini mixture and squeeze to remove the excess liquid.
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5
Add to the baking potato.
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6
Add the pastrami, 2 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper; toss.
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7
In a large non-stick skillet, heat 2 tbsp oil over medium-high heat.
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8
Spread the hash mixture evenly in the pan, lower the heat to medium and cook, undisturbed, until hash is golden-brown on the bottom, about 10 minutes.
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9
Using a spatula, divide the hash into sections, then turn and cook until golden outside and tender inside, about 5 minutes.
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10
Divide the hash among plates.
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11
In a different non-stick skillet, heat 2 tbsp oil over medium heat.
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12
Fry the eggs 3 or 4 at a time to the desired doneness, adding the remaining 2 tbsp oil if needed.
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13
Top the hash with the eggs.
