Spam & Eggs Recipe

Pan-fried hash browns

Heat 1 tablespoon olive oil in a nonstick or cast-iron skillet over medium heat until shimmering. If using fresh shredded potato, squeeze excess moisture with a towel. Add the onion (if using) and cook 1 minute, then add 1 cup frozen hash browns or shredded potato, pressing into an even layer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let cook undisturbed 4–6 minutes until the bottom is golden and crisp. Flip in sections and cook another 3–5 minutes until crisp and cooked through. Transfer to a warm plate and keep warm.

Grilling the Spam

While potatoes cook (or after), pat Spam slices dry with a paper towel. Heat a separate skillet or same pan cleared of excess oil over medium-high heat and add 1 teaspoon vegetable oil. Add the 3 Spam slices in a single layer. Cook 2–3 minutes per side until well browned and crisp at the edges. If you prefer thinner crispiness, press lightly with a spatula and cook an extra 30–60 seconds per side. Transfer Spam to the warm plate with potatoes.

Frying the eggs (sunny-side or over-easy)

Reduce heat to medium. Add 1 tablespoon unsalted butter to the skillet and let it melt and foam. Crack 2 large eggs into a small bowl one at a time and gently slide into the skillet (or crack directly). Season eggs with a pinch of the 1 teaspoon salt and a light grind of the 1/4 teaspoon black pepper. For sunny-side up: cook undisturbed 2–3 minutes until whites are set but yolks still runny. For over-easy: once whites are set, carefully flip each egg and cook 15–30 seconds more. Remove eggs to the plate with Spam and potatoes.

While eggs cook, toast 2 slices of bread in a toaster to your desired doneness. Spread 1 tablespoon butter on the hot toast. Plate the toast alongside the Spam, eggs, and potatoes. Garnish with a sprinkle of chopped parsley (1 teaspoon) and serve with ketchup or hot sauce to taste.