Monday, June 20, 2011

The weekend checked out too soon- here is a weekday breakfast kickoff

This is an old stand-by for weekend breakfast. I love to serve it when we have overnight guests because it is hearty and looks like you fussed but it is really easy (even easier if you use frozen potatoes and prepared pesto). I am not sure where the original recipe came from but I have made it so many times that it has kinda taken on a new life. It is also great if you want to substitute with sausage and add some red peppers in place of the tomato. You can also add other goodies like chives, rosemary, or veggies. Experiment away- I have and it is always no-fail delicious.

Ham and Spinach Hash
4 Tbsp butter (divided)
Extra virgin olive oil
8 small red potatoes (washed and cubed- skins are fine left on)
1 tsp garlic powder
1 med onion (chopped)
1 tsp minced garlic
1 large ham steak (chopped)- that is just deli meat in the pic but the ham steak is better
8 medium eggs
2-3 handfuls fresh baby spinach (chopped)
1 heaping Tbsp fresh basil (chopped)- or prepared pesto
1 large tomato (seeded and chopped)- or half can diced tomatoes, drained
Parmesan for topping
Salt and pepper to taste
*Cook potatoes in butter and oil with salt/pepper/granulated garlic. One tender, onion and ham and cook for 4-5 minutes longer. Remove from heat and toss with basil and spinach to wilt
*Meanwhile, cook eggs (in butter) over easy/medium- some runny yolk makes it delish.
*Top a serving of hash with two eggs and sprinkle with tomato and parmesan

Note: I did not have tomato available (see pic) and i used white potatoes- like I said, it's a versatile dish

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