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Dice the potatoes, onions and red bell peppers.
Cut the bacon and pastrami into small strips or cubes (lardons).
Parboil the potatoes for approximately 5-10 minutes in a pot of boiling water. Drain them from the water and set them aside.
Crisp the bacon over medium-high heat. Save the bacon for later once crisped.
Add a couple teaspoons of olive oil to the pan with the bacon fat, and add the onions and red bell peppers to the pan.
Season with a pinch of salt and pepper.
Add the pastrami and potatoes once the onions and peppers begin to brown. Keep over a medium-high heat. (NOTE: Do NOT touch the potatoes. If you keep turning them they won’t get that nice brown color and crispy exterior.)
Once the potatoes look crispy on all sides, add a bit of Old Bay seasoning and the bacon pieces you had set aside.
Add a sunny side egg over the top as a garnish.