Photo by Farideh Sadeghin
Prep time: 15 minutes
Total time: 30 minutes
½ cup|125 ml olive oil
1 medium yellow onion, diced
1 baked potato, cut into ½-inch pieces (about 8 ounces|225 grams)
8 ounces|230 grams cooked rib eye or meat of choice, cut into ½ -inch pieces
1 cup|240 grams leftover creamed spinach
1 cup|240 grams leftover mashed potatoes
kosher salt and freshly ground black pepper, to taste
2 large eggs
hot sauce, to serve
- Heat 2 tablespoons oil in a small nonstick skillet over medium-high. Add the onion and cook until lightly golden and soft, about 4 minutes. Transfer to a large bowl.
- Heat 2 more tablespoons oil in the skillet and toss in the potatoes. Cook, tossing occasionally, until golden all over, 5 to 6 minutes. Season with salt and transfer to the bowl with the onion. Stir in the steak, creamed spinach, and mashed potatoes and season with salt and pepper.
- Heat 2 more tablespoons oil in the skillet and press half of the mixture into it, forming a patty or cake. Cook, flipping once, until golden on each side and warmed through, about 6 minutes. Slide onto a plate and repeat with the rest of the mixture.
- Crack an egg into the skillet and season with salt and pepper (you may need to add a dash more oil, but also you may not…use your best judgement). Cook until the whites are cooked through and the yolks are still runny, about 4 minutes. Slide the egg onto one of the hashes and repeat with the other egg. Serve with your favorite hot sauce.
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