Ham and Spinach Hash with Fried Eggs Recipe

Name: Ham and Spinach Hash with Fried Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 4 tablespoons butter, divided; 8 small red potatoes; Salt and pepper; 1 teaspoon fresh thyme leaves, chopped; 1/4 teaspoon crushed red pepper flakes; 1 medium red onion, chopped; 1 large ham steak, finely chopped; 4 extra-large eggs; 2 cups baby spinach leaves, chopped or, 1 box, 10 ounces, defrosted frozen chopped spinach, 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 cup grated Parmigiano-Reggiano, a couple of generous handfuls

Servings: persons

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 tablespoons butter, divided
8 small red potatoes
Salt and pepper
1 teaspoon fresh thyme leaves, chopped
1/4 teaspoon crushed red pepper flakes
1 medium red onion, chopped
1 large ham steak, finely chopped
4 extra-large eggs
2 cups baby spinach leaves, chopped or, 1 box, 10 ounces, defrosted frozen chopped spinach, 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 cup grated Parmigiano-Reggiano, a couple of generous handfuls

1
Preheat 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.
2
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.
3
Cook, stirring every now and then, for about 10 minutes or, until potatoes have browned and are tender.
4
Add the onion and the ham and continue to cook for 3 to 4 minutes
5
Preheat another skillet over medium high heat with 2 tablespoons of butter.
6
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.
7
While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes.
8
(Defrosted frozen spinach and some pesto would be added in at the same point if using substitutions.)
9
Toss to wilt and warm the spinach.
10
Sprinkle the hash with tomatoes and cheese and remove from the heat.
11
Transfer the ham and spinach hash to plates.
12
Top each portion with a single fried egg or arrange the fried eggs evenly over the platter.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 turns of the pan, 4 tablespoons butter, divided, 8 small red potatoes, Salt and pepper, and more.

Yes, Ham and Spinach Hash with Fried Eggs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ham and Spinach Hash with Fried Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions