Recipe Corned Spam Hash

The Late Night Gourmet

Home kook
Staff member
30 Mar 2017
Local time
3:44 AM
Detroit, USA

As Anton Chekov famously said, Spam that's shown in the first act must be used by the third act. He might well have been talking about a gun in the context of a play, but no matter. The point is, I showed you ground Spam, and here's where it ended up.

The corned part is achieved by using seasoning that's used to make corned beef. I used this recipe to make my own seasoning. It won't trick you into thinking it's actual corned beef, of course: the consistency is different, and the Spam has its own flavor. But, it tastes good. And, be honest: if you put a fried egg on something, you're going to eat it, right?


8 ounces Spam
1 tablespoon corned beef seasoning
2 medium potatoes, peeled
1/2 red onion, diced
1/2 cup pickled peppers, diced
1 teaspoon dried thyme
1 teaspoon dried parsley
1 tablespoon + 1 teaspoon bacon grease
4 large eggs


1a. If using a meat grinder, cut Spam into 8 equal rectangles. Push through meat grinder until fully ground. A can will have 12 ounces, so save the remaining Spam for another purpose. NOTE: there's no need to freeze the Spam or the meat grinder components.


1b. If not using a meat grinder, cut Spam into chunks, then pulse in a food processor until shaggy, taking care not to turn it into a puree.

2. Season ground Spam with corned beef seasoning, blending thoroughly. Refrigerate overnight in a sealed container.


3. Melt 1 tablespoon of bacon grease in a pan on medium heat. Shred potatoes using a box grater. Add potatoes, onions, and peppers to the pan, and allow to sit for about 5 minutes untouched. Try to flip over as much as you can in one big piece, to get uncooked parts cooking, then allow to sit again for about 5 minutes. The idea here is to get the ingredients to brown and form a bit of a crust.


4. Stir in Spam. Allow to heat in the pan for a few minutes, untouched, then flip over. Cook for another few minutes, then serve.

5. While the hash cooks, melt remaining bacon grease in a pan. Fry eggs sunny side up or over-easy, and serve immediately on top of hash.
Last edited:
Top Bottom