2 tablespoons olive oil
12 ounces pastrami, medium dice
2 medium red bell peppers, cored, seeded, and medium dice (about 1 3/4 cups)
1/2 medium yellow onion, medium dice (about 1 cup)
Freshly ground black pepper
1 1/2 pounds Yukon Gold potatoes (about 5 medium potatoes), peeled and medium dice
Heat 1 tablespoon of the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the pastrami, bell pepper, and onion and season with salt and pepper. Cook, stirring occasionally, until the pastrami is lightly browned and the peppers and onions have softened, about 7 minutes. Remove to a medium bowl and set aside. Wipe out the pan with paper towels.
Return the pan to medium heat and add the remaining tablespoon of oil. Add the potatoes and season generously with salt and pepper. Cook, stirring occasionally, until they’re golden brown all over and knife tender, about 12 minutes.
Return the pastrami mixture to the pan and stir to combine. Cook, stirring occasionally, until warmed through, about 4 minutes.