I LOVE brunch and I really wanted to try the fantastic store cupboard staple Spam in a modern recipe, after all mention Spam to your parents or grandparents and I bet their eyes will light up... and so I came up with this really easy Spam hash recipe that I bet you'll love.
Spam has been around for 80 years, generation after generation have been enjoying it in a variety of different cuisines all around the world so I hope that you'll enjoy my twist on a classic brunch dish.
Cook time 40mins
2 large Maris Piper potatoes, cut in to 1inch cubes, no need to peel.
4tbsp olive oil
200g tin of Spam, cut into 1/2inch cubes roughly
1 red large onion, diced
1tsp smoked paprika
1/2tin of chopped tomatoes
1/4tsp sugar
100ml hot water
Salt and Pepper to taste
Small bunch of fresh parsley, chopped. (Once chopped should make about 5tbsp worth)
1/4tsp dried chilli flakes (optional)
Put the potatoes into a saucepan of cold water, add a pinch of salt. Bring to the boil. once boiling turn it down and simmer for 10mins, potatoes should be just tender.
Meanwhile, in a large frying pan, heat 2tbsp of your olive oil on a medium heat and add the diced Spam, sauté for about 8mins until the spam has browned and slightly crisp round the edges. Remove and set aside.
Once the potatoes are just cooked, drain and allow to steam dry for a couple of minutes.
In the same frying pan that you browned the Spam in, add the remaining olive oil and turn the heat up to high. Add the potatoes and sauté for 3 minutes. Move them around but gently because we don't want to break the potatoes up to much.
After a few minutes turn the heat down to medium and add the red onion, gently cook for 5 minutes.
Now add the paprika and cook for a minute, you can add a drizzle more oil if the pan is to dry and the spice is sticking.
Now add the chopped tomatoes, sugar, and hot water, stir gently and then add the Spam back in.
Cook for 5 minutes, now taste and add salt and pepper according to your tastebuds. Normally add around 1/4tsp of each but you may want more or less, just add bit by bit until it suits you.
Stir in 2/3rds of the fresh parsley.
Serve in a bowl, sprinkle with the remaining parsley, a crack more pepper and chilli flakes if using.
Add a couple of eggs of your choice, I like poached because of the extra runny yolk and some nice slices of toasted bread.
