Spinach, Beef, and Egg Hash

Shopping List

  1. 2 tbsp. extra-virgin olive oil
  2. Cowhouse Creek Grass-Fed Chuck Roast
  3. Grated parmigiano-reggiano
    Salt and freshly ground black pepper

Ingredients

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

Directions

  1. 1) 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.

    2) 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.

  2. 3) 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.