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Ham and Spinach Hash with Fried Eggs Recipe

Ham and Spinach Hash with Fried Eggs

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (78)

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Average Rating:

Total Reviews: 78

Showing 61-70 of 78

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  • on March 02, 2006

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    everyone loved this one.

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  • on March 02, 2006

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    good stuff

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  • on February 28, 2006

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    Ok, so all the negative reviews of late made me worried, but I went ahead and made this anyway since I had leftover spinach I wanted to use up, and I must say I was pleasantly surprised. Even my husband who's not a spinach fan liked it. I did not find it overly oily at all - the potatoes soaked everything up and browned to a crisp nicely as I left them alone in the pan as Rachael instructed w/out messing with them all the time. We couldn't find pre-cooked ham at our store so we bought a slice of uncooked which we browned before adding to the hash - it was delicious. Also, used fresh basil but did not have fresh thyme and used dried (half the portion and found it a bit strong. All in all, a nice hash alternative which we'll make again.

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  • on February 27, 2006

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    I substituted 4 thin slices of non-nitrite salami for the ham...and it was still PLENTY filling! Really intense, in fact. The fresh herbs render so much flavor. This may be the tastiest breakfast food I've ever had! It's incredible!!! I don't ever recall eating a one-dish meal without wanting something on the side...this completely satisfied my palate.

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  • on February 25, 2006

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    What's with all the butter lately? As if the olive oil isn't enough. Honestly, this recipe sucks. I give up. I used to like Rachael. I've watched her for years now and I have a few of her books. Lately, though, what the hell has happened?? Hey Food Network: WAKE UP! You have pretty much sucked the life outta her, her best days are long since over.

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  • on February 23, 2006

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    I didn't really care for this. I agree there's too much butter and oil used. Also, too much basil and all the cheese makes it very salty. This is just not a keeper!

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  • on February 17, 2006

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    When using a nonstick pan, the butter and EVOO is overkill...a little (1/4 to 1/2 tsp EVOO is plenty.

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  • on February 08, 2006

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    Amazing. Go easy on the salt, as the ham and parmesan are both salty. I put this together in no time.

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  • on January 19, 2006

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    Spinach makes the world turn, it is great with egs and ham.

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  • on January 16, 2006

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    I will never order hash in a restaurant again. This is the ultimate hash. Outstanding in flavors, appearance, and versatility. Quite filling. A meal in itself. Yes, leave out the salt if you are using ham. Using all fresh ingredients really made this dish five star. Love that basil. Great served with a frittata. Keep those breakfast ideas coming Rachael, it's one of our favorite meals for entertaining.

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