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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 King's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa Wood

Category:
Category:

Ingredients:  
Ingredients:  
2 T. extra virgin olive oil
4 T. butter, divided
8 small red potatoes
1 medium red onion
1 large ham steak
salt and pepper
1 T. fresh thyme leave chopped, or 1 t. dried thyme
1/4 t. crushed red pepper flakes
2 c. baby spinach leaves, chopped, or 1-10 oz box frozen spinach, defrosted and wrung dry
in a kitchen towel
10 leaves fresh basil, chopped or torn. 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 olive oil and 2 T. 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 crushed red pepper flakes. Cook, stirring every now and then, for about 10 min, or until potatoes have browned and are tender. Add the onion and ham and cook for 3-4 more minutes.

Preheat another skillet over medium high heat with 2 T. butter. Once the butter has melted and the bubbles have subsided, crack the eggs int the pan. Season with salt and pepper.

While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes. Toss to wilt and warm the spinach. Sprinkle the hash with tomatoes and cheese and remove from heat. Transfer the ham and spinach potatoes to plates. Top each portion with a fried egg.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I don't necessarily buy a ham steak for this. I will usually chop up whatever ham I have.

 

 

 

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