HAM AND SPINACH HASH WITH FRIED EGGS
This is a B, L or D: Breakfast, Lunch or Dinner recipe. The portions can easily be adjusted, up or down in number. The fresh spinach and basil can be swapped for pesto and frozen spinach, defrosted, making the recipe more versatile. You could keep all of the ingredients easily on hand, keeping you ever-prepared for a brunch in a crunch!
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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. 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 tablespoons 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 at 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.
EASY HAM AND POTATO HASH
This is an easy dish to make that is great served at any time of day. I sometimes crumble some crispy bacon in there for even more flavour variety! It has a nice zing to it due to the spices but is not overpowering.
Provided by Kellogs
Categories Breakfast
Time 40m
Yield 4 people, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large skillet over medium-high heat until sizzling.
- Add cubed potatoes and the last six ingredients to pan.
- Fry potatoes until golden brown and fork tender, stirring occasionally.
- Then add the butter and diced onion. Mix.
- When the onion has softened slightly, add the ham to the pan and mix again to combine.
- Once heated through sprinkle the cheese over hash.
- Serve when cheese has melted.
POTATO HASH WITH A FRIED EGG
This potato and onion hash is hearty and no-nonsense, substantial comfort food at its simple best. Although I tend to cook it just for myself at home, I bet if you gave it to a tableful of people when they came round for supper, they would be weepingly grateful, fashionable dietary restrictions notwithstanding. I like a little Tabasco sprinkled over the egg.
Provided by Nigella Lawson
Categories easy
Time 30m
Yield 1 generous serving
Number Of Ingredients 6
Steps:
- Place a large nonstick skillet over medium heat, and add oil. When oil is hot, add onion and a sprinkling of salt. Stir until onion begins to soften, about 1 minute.
- Add potato and cayenne to pan. Reduce heat to low, and cook, stirring frequently, until potatoes and onions are tender, caramelized and lightly browned, 30 minutes.
- Push potato and onion hash to one side of pan, and increase heat. Crack egg into pan, and cook to taste. Spoon potatoes and onions on plate, and top with egg.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 63 grams, Fat 19 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1103 milligrams, Sugar 7 grams, TransFat 0 grams
FRIED HAM & POTATO HASH
I wanted ham and potatoes, but not a white cheesy sauce. This is perfect! Great for breakfast-for-dinner, serve with cooked apples on the side! Found this recipe on simplyrecipes.com.
Provided by J-Lynn
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut the potatoes in half, cook in a saucepan of simmering water until not quite done and still firm, about 10 minutes; Rinse in cold water to stop cooking, then drain; dice to 1/2-inch thick pieces, set aside.
- Melt butter in a large skillet over medium low to medium heat. Add onion, cook until softened, then add the chopped bell pepper, cook another 2 minutes.
- Add remaining ingredients; mix well; cook until well browned, about 10 minutes, stirring occasionally.
Nutrition Facts : Calories 481.9, Fat 23.7, SaturatedFat 11.8, Cholesterol 94, Sodium 58.4, Carbohydrate 44.6, Fiber 6.4, Sugar 5.1, Protein 23.5
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