Super Spud: Ham and Spinach Eggs Benedict Hash Recipe

7 months ago

ham and spinach eggs benedict hash

The traditional American brunch takes off to your kitchen as this hearty dish. Layered with a healthy dose of spinach and juicy ham, this eggs benedict hash can satisfy you at any time of the day. It’s the perfect snack if you’re looking for something new for your usual ingredients!


Ham and Spinach Eggs Benedict Hash
Makes 2 servings



1 Tbsp Olive oil

2 cloves Garlic, thinly sliced

1 cup Diced tomatoes, canned

1 tps Sugar

  • Salt and pepper, to taste



3 Starchy potatoes, scrubbed and peeled

2 Tbsps Unsalted butter

1 Tbsp Canola oil

  • Salt and pepper, to taste

½ cup Spinach leaves, blanched

1 Tbsp Canola oil

2 slices Cooked ham

2 Poached eggs


  1. Make the pomodoro sauce: In a medium saucepan, heat olive oil over medium heat. Add the garlic and cook until fragrant. Add the tomatoes, bring to a simmer, and cook until slightly thick, about 15 minutes. Stir in sugar, and season with salt and pepper, to taste.
  2. Make the hash browns: Using the largest hole of a box grater, grate the potatoes in a large bowl. Season with salt and pepper. Squeeze out the liquid. Pack the potatoes in a rectangular or square shape about 5-6”.
  3. In a non-stick pan, melt butter, then add the oil. Heat to medium and fry the potato hash until golden brown for about two minutes. With a spatula, flip the potato and fry for another 2 minutes. Turn down heat to low until the potato is cooked all the way through, about 2 minutes. Remove from pan and drain on a paper towel. Set aside.
  4. To assemble, lay a hash brown on a serving plate, top with the ham, spinach, and poached egg. Spoon two tablespoons each of pomodoro sauce on the egg and serve.


Recipe by Chef Trisha Ocampo
Photographed by Ron Mendoza


Here are other way to experiment with your potato

Traditional Potato Tortilla

Chicken Potato Pie


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