"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ham and Spinach Hash with Fried Eggs Recipe

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This recipe for Ham and Spinach Hash with Fried Eggs, by , is from The Cassidy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Cassidy
Added: Monday, August 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. extra-virgin olive oil, 2 turns of the pan
4 tbsp. butter, divided
8 small red potatoes
Salt and pepper
1 tsp. fresh thyme leaves, chopped
1/4 tsp crushed red pepper flakes
1 medium red onion, chopped
1 large ham steak, finely chopped
4 extra-large eggs
2 c. baby spinach leaves, chopped OR 1 box, 10 oz., defrosted frozen chopped spinach, wrung dry in a kitchen towel.
10 leaves fresh basil, chopped or torn, OR a few rounded spoonfuls of prepared store bought pesto may be substituted.
2 plum tomatoes, seeded and chopped
1/2 c. grated Parmigiano-Reggiano, a couple of generous handfuls

Directions:
Directions:
Preheat a large nonstick skillet over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about about 2 tbsp. and 2 tbsp. 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.

Preheat another skillet over medium high heat with 2 tbsp. of butter. Once the butter has melted and the bubbles have subsided, crack extra-large eggs into the pan, season with salt and pepper and fry to desired doneness.

While 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 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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