Thursday, April 29, 2010

Ham and Spinach Hash

It is no secret that I love breakfast for dinner. Here is a dish that is great for breakfast or dinner. Yay, brinner!

1 large ham steak, cut into small cubes
olive oil
half a red onion, chopped small
4 large Yukon Gold potatoes (or 6-8 small ones), cubed
1 sack of baby spinach
4 eggs
salt and pepper

In a large nonstick skillet over medium heat, add a teaspoon of olive oil. Once the oil is hot, add the ham. Brown for a few minutes while stirring often. Once the ham is a little brown, remove to a plate.

Return the skillet to the heat and increase the heat just a little bit. Add a tablespoon of oil and a tablespoon of butter. Once melted together, add the potatoes. (Add more oil if needed.) Season with salt and pepper. Toss every so often, so the potatoes brown on all sides. After about 5-10 minutes, add the chopped onion. Continue to cook until the potatoes are brown and tender, about 15 minutes. When the potatoes are done, return the ham to the pan to reheat and add the spinach in batches and toss until wilted down.

While the spinach is wilting, heat a griddle or skillet over medium to medium-high heat. Once hot, add a tablespoon of butter. Crack the eggs onto the skillet and fry until done to your likeness. I like mine a little runny, or over easy, so once the egg whites are actually white, I flip the eggs and immediately turn off the heat and after a minute I remove the griddle to my plate.

One the eggs are done, scoop some hash onto a pan and top with a fried egg. Serve with a piece of multigrain toast.

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