This hearty skillet is a delicious choice for breakfast or dinner.
Becky Low shares how to put it all together.
Wasatch Mountain Man French Skillet
3 tablespoons butter
4 cups frozen Southern Style hashbrown potatoes
1 ½-2 cups cooked cubed corned beef or ham
8-10 cups fresh baby spinach
5-6 eggs
Salt and pepper, to taste
Garnish of choice, tomatoes, chives, fruit, etc
Mornay Sauce (see recipe below)
Adjust portions to fit pan size and taste preference.
NOTE: Prepare Mornay sauce while hash is cooking.
Melt butter until hot and bubbly over medium to medium high heat in a large deep skillet or dutch oven. Add potatoes (should be a single layer or close to a single layer of potatoes); season to taste. Cook 6-7 minutes, turn.
Add meat over potatoes; pile spinach on top of meat and sprinkle with a touch of water (no more than about 1-teaspoon is needed); cover and partially wilt spinach 1-2 minutes. Make small hollows or nests in the spinach and gently add 1 egg to a hollow. Season to taste, cover, reduce heat to medium to medium-low; cook 7-8 minutes or until spinach is wilted, and egg whites are completely cooked (egg yolks cooked to preference).
Remove hash from heat, using a spoon cut into servings and dish onto individual plates. Spoon sauce over top, garnish and enjoy. Serves 5-7
Mornay Sauce
2 tablespoons butter
2-3 tablespoons flour
2 cups warm milk (I prefer whole milk)
Salt and pepper to taste
Pinch of nutmeg, optional
2 ounces shredded Gruyere or other cheese (½-cup)
Melt butter in saucepan over medium heat, add 2-tablespoons flour and cook until frothy (don’t brown). Whisk in warm milk. Continue to stir and cook until and starts to bubbly. Remove from heat, add seasonings to taste (this is a bechamel or white sauce). Add cheese and stir until melted (now it’s a Mornay sauce). Sauce will thicken as it cools. If a thicker sauce is prefered, use 3-tablespoons flour (or more).
If sauce cools and thickens too much or to reheat stored cold Mornay sauce, place in microwave. On medium heat, and in 30-40 second intervals, heat and stir until hot.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.
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