Eggs on Vegetable Hash

Eggs on Vegetable Hash

Ingredients
3 red potatoes, scrubbed clean
3 white potatoes, scrubbed clean
2 Tsp olive oil and 2 Tsp olive oil divided
3-4 mushrooms, chopped
½ cup grape tomatoes cut lengthwise
¼ cup yellow onion, chopped
¼ cup green pepper, chopped
¼ cup red pepper, chopped
¼ tsp salt
1/4 tsp red pepper
¼ tsp garlic powder
5 oz deli pastrami, diced
4 eggs
Coarse ground black pepper

Directions
1. Heat oven to 350 degrees. 
2. Prick each potato with a fork. Place directly on wire rack in oven. Bake approximately 1 hour until cooked thoroughly. Remove from oven, set aside.
3. Heat 2 tsp olive oil in a skillet. Add mushrooms, tomatoes, onion, green and red peppers to skillet. Season with salt, pepper and garlic. Cook vegetables tender.
4. Heat 2 tsp olive oil in a cast iron skillet on low. Stir in pastrami.
5. Dice cooked potatoes and add to cast iron skillet.
6. Spoon contents of vege skillet over potato mixture. 
7. Cover cast iron skillet with foil and place in oven for 15 minutes.
8. Fry eggs sunny side. Serve on top of hash.