This is a delicious go-to meal any time of the day or night. Particularly delicious for breakfast, an alternative dinner, or a midnight snack, this meal is sure to fill even the pickiest of stomachs and leave you feeling full and good!
For this recipe you’ll need:
4 red potatoes cut in half lengthwise then diced into half-moon shapes
2 Tablespoons butter
2 Tablespoons oil
2 stalks fresh thyme
½ of a large (about 12 inches across) ham steak or 1 whole individual-sized ham steak, diced into bite-sized pieces
½ large red onion, diced
2 cups fresh baby spinach (or 1 frozen 10 ounce box spinach, defrosted with excess liquid squeezed out)
2 plum tomatoes, seeded and chopped
2 Tablespoons butter
2-4 eggs
Handful of fresh basil
¾ cup grated Parmesan cheese
To make this recipe:
In a large skillet, add 2 Tablespoons butter and 2 Tablespoons oil. Over medium to medium-high heat, add sliced potatoes and cook 10-12 minutes. (You’ll want to leave the potatoes alone for a while so they get brown on one side before turning them over. Otherwise, they’ll still be good but will be mushier).
Add thyme, diced ham steak, and red onion. Cook approximately 5-7 minutes until ham starts to brown a little then add diced tomatoes. Cook for 5 minutes then add spinach. Turn off the heat and allow the spinach to wilt while you add the basil and Parmesan cheese.
*While the mixture is cooking, you’ll want to fry your eggs. Melt 2 Tablespoons of butter in a separate skillet and fry 2-4 eggs (depending on how many people you’re feeding and how hungry they are). When you plate the hash, top each plate with 1-2 fried eggs.