Spinach Tasso Skillet makes an awesome dinner, breakfast or brunch for one and is a great way to use up any Tasso left over from making gumbo. If you don’t have any Tasso on hand simple substitute cubes of ham or slab bacon.
Spinach Tasso Skillet
(Mark Kelly, 2016)
2 frozen hash brown patties
2 large eggs
1/4 lb. Tasso ham, cut into 3/8-inch-cubes
1 Roma tomato, seeded and chopped
1/4 red onion, chopped
1 (8 oz.) bag baby spinach
1/3 cup shredded mozzarella
Freshly ground black pepper
Sriracha for garnish
Preheat oven to 425F. Bake the hash browns for 18 minutes on a foil-lined, rimmed baking sheet.
In a heavy skillet over medium heat, brown the Tasso cubes until crispy, about 5minutes. Remove to a bowl and set aside. Add one tablespoon of oil to the skillet and saute the onions for 3 to 4 minutes. Add spinach and cook until just wilted. Remove onions and spinach to a bowl and set aside. Season with salt and pepper.
Add another tablespoon of oil to the skillet and fry eggs to desired doneness, sunny-side up or over easy recommended.
To serve, place hash brown patties in the skillet with the spinach and onions. Add the cooked eggs. Top with tomatoes and then cheese. Broil for 2 minutes taking care not to burn the cheese. Serve immediately with a few generous dashes of Sriracha.