Preparation

Place yukon gold and sweet potatoes in HexClad 5QT Hybrid Saucepan. Cover with at least 1 inch of cool water and add 1 tablespoon of salt. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until just tender, about 7 minutes. Drain the potatoes and transfer to a paper towel lined baking sheet to dry.

Heat the HexClad Hybrid Double Burner Griddle over medium-high and add half of the olive oil and half of the butter. Brush to evenly distribute butter and oil as the butter melts. Add the onion and bell pepper and cook until softened, stirring a few times, about 3 minutes. 

Add the drained potatoe mixture and the remaining oil and butter and continue to cook, stirring occasionally, until the vegetables are starting to brown in spots, about 3 minutes. Add the pastrami and garlic and cook, stirring occasionally, until fragrant and everything is warmed, 2 to 3 minutes more. 

Turn off the heat and stir in the paprika and parsley. Serve topped with fried eggs, if desired, with hot sauce on the side.