- Serves: 5-6
1 ½-2 cups cooked cubed Idaho corned beef or ham
8-10 cups fresh Idaho grown baby spinach
5-6 local eggs
Salt and pepper, to taste
Garnish of choice, tomatoes, chives, fruit, etc
Adjust portions to fit pan size and taste preference.
Melt butter until hot and bubbly over medium to medium high heat in a large deep skillet or dutch oven. Add potatoes (should be a single layer or close to a single layer of potatoes); season to taste. Cook 6-7 minutes, turn. Add meat over potatoes; pile spinach on top of meat and sprinkle with a touch of water (no more than about 1-teaspoon is needed); cover and partially wilt spinach 1-2 minutes. Make small hollows or nests in the spinach and gently add 1 egg to a hollow. Season to taste, cover, reduce heat to medium to medium-low; cook 7-8 minutes or until spinach is wilted, and egg whites are completely cooked (egg yolks cooked to preference).
Remove hash from heat, using a spoon cut into servings and dish onto individual plates. Spoon sauce over top, garnish and enjoy.