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Ham and Spinach Hash with Fried Eggs

4.4(79)

This is a B, L or D: Breakfast, Lunch or Dinner recipe. The portions can easily be adjusted, up or down in number. The fresh spinach and basil can be swapped for pesto and frozen spinach, defrosted, making the recipe more versatile. You could keep all of the ingredients easily on hand, keeping you ever-prepared for a brunch in a crunch!

by Rachael Ray·published 2016-11-18

Open original recipe

AmericanSide Dish

Servings

4 servings

Total time

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Calories / serving

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Ingredients (13)

serves

2 tablespoons extra-virgin olive oil, 2 turns of the panolive-oil
4 tablespoons butter, dividedbutter
8 small red potatoespotato
Salt and peppersalt-and-pepper
1 teaspoon fresh thyme leaves, choppedthyme
1/4 teaspoon crushed red pepper flakesred-pepper-flakes
1 medium red onion, choppedred-onion
1 large ham steak, finely choppedham-steak
4 extra-large eggsegg
2 cups baby spinach leaves, chopped or, 1 box, 10 ounces, defrosted frozen chopped spinach, wrung dry in a kitchen towelspinach
10 leaves fresh basil, chopped or torn, a few rounded spoonfuls of prepared store bought pesto may be substitutedbasil
2 plum tomatoes, seeded and choppedtomato
1/2 cup grated Parmigiano-Reggiano, a couple of generous handfulsparmesan

Instructions (3 steps)

01Preheat a large nonstick skillet over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons, and 2 tablespoons of butter. While the pan is getting hot and the butter is melting, cut the potatoes in half and then thinly slice them, add to the hot skillet and season with salt, pepper, thyme and the crushed red pepper flakes. Cook, stirring every now and then, for about 10 minutes or, until potatoes have browned and are tender. Add the onion and the ham and continue to cook for 3 to 4 minutes

03While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes. (Defrosted frozen spinach and some pesto would be added in at the same point if using substitutions.) Toss to wilt and warm the spinach. Sprinkle the hash with tomatoes and cheese and remove from the heat. Transfer the ham and spinach hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter.

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