With the sweltering summer heat comes an overflow of fresh produce at the farmers’ market. Fill your basket with zucchini, corn, and yellow squash this weekend for a light, salty seasonal hash recipe starring Hawaii and Korea’s beloved breakfast meat, Spam. Canned meat may not sound very appealing, but we promise that Spam lends exquisitely savory flavor to a messy pile of potatoes and vegetables. There’s lots of sodium in Spam, so take it easy with the added salt. Dry ranch seasoning tossed with the skillet’s fixings will have you proclaiming your love for canned meat loudly and proudly. There’s even a Spam store that sells breakfast meat-themed accessories so you can turn your Spam swag on.
Spam and Summer Squash Hash
1 can Spam, chopped
¼ cup extra virgin olive oil, divided
1 cup chopped onion
½ teaspoon kosher salt
1 cup chopped potato
1 cup corn kernels (fresh or frozen)
1 cup chopped yellow squash
1 cup chopped zucchini squash
3 tablespoons ranch seasoning
2 large eggs, fried
How to Make It
Brown the Spam. Add 1 tablespoon of oil and spam to a cast-iron skillet. Cook for 2 to 3 minutes over high heat or until spam is golden brown. Remove from skillet and reserve.
Cook the veggies. Add 1 tablespoon of oil and chopped onions to the skillet. Sauté onions for 3 minutes over medium heat until soft and translucent. Add potatoes and ½ teaspoon salt. Cook potatoes for 5 minutes or until a fork goes through the potatoes easily. Add 1 to 2 tablespoons of oil, corn, and squash. Cook for 3 to 4 minutes or until the vegetables are golden.
Ranch-ify the hash. Add reserved spam and ranch seasoning to the skillet. Mix everything together and continue cooking for a few minutes. Slide onto a plate for serving.
Put an egg on it. Fry an egg in the same skillet, so it’ll pick up more flavor. We suggest sunny side up so it’s easy to mix the runny yolk in with the hash, but you do you.
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