Spinach, Beef and Egg Hash

  • 1 12 fresh spinach (to yield 34 lb.)
  • 2 tbsp. extra-virgin olive oil
  • 1 yellow onion, peeled and chopped
  • 12 ground chuck
  • 3 eggs, beaten
  • Grated Parmigiano-Reggiano
  • Salt and freshly ground black pepper

Trim spinach, wash in several changes of water, then blanch in a pot of boiling salted water over medium-high heat for 2 minutes. Drain in a colander and cool under cold running water. Squeeze out excess water; roughly chop.

 

Heat oil in a skillet over medium-high heat. Add onions and cook for 10 minutes; add ground chuck and cook, breaking up with a spoon, until brown, about 3 minutes.

 

Add spinach, cook for 2 minutes; add eggs and cook, without stirring, for 30 seconds. Remove from heat, stir, and season to taste with grated Parmigiano-Reggiano, salt, and pepper.

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