Spicy Spam Hash 💥

Serve Spicy Spam Hash hot out of the air fryer with a fried egg for a fun twist on ham and eggs!

Get Susan Vu’s recipe👇

Spicy Spam Hash with Chili Crisp and Scallions
Recipe Courtesy of Susan Vu for Food Network Kitchen
Level: Easy
Total: 45 min
Active: 15 min
Yield: 4 servings

Ingredients

Nonstick cooking spray
6 ounces less-sodium Spam (about half of a standard-size can)
6 ounces bagged frozen shredded hash browns (about 2 cups), thawed
1 cup shredded mozzarella
1 1/2 tablespoons oil from jar of chili crisp, plus additional (with the crispy bits) for drizzling (see Cook’s Note)
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1 large egg white
Kewpie mayonnaise (Japanese-style mayonnaise), for drizzling
Thinly sliced scallions, for sprinkling
Fried eggs, optional, for serving

Directions

Cut a piece of parchment paper into a roughly 9-inch round, spray the round with cooking spray and set aside.

Grate the Spam on the large holes of a box grater. Transfer the grated Spam to a large bowl. Add the hash browns, mozzarella, chili crisp oil, granulated garlic and onion powder. Use your hands to mix everything together. Add the egg white and mix again until well combined (you will have about 2 1/2 cups of hash).

Scoop the hash mixture into the center of the parchment round then use your hands to press and pack the hash into a roughly 8- to 8 1/2-inch round (it should be a little less than 1/2 inch thick).

Set a 6-quart (or larger) air fryer to 375 degrees F. Use your hands to pick up the hash and parchment from underneath and carefully place it in the air fryer basket. Cook until the top of the hash is set and lightly browned in spots, about 15 minutes. Use a large wide spatula to flip the hash, carefully peel away the parchment paper (some of the hash will come off on the paper and that’s okay), and continue cooking until the second side is golden brown and crispy, about 15 additional minutes.

Use the large spatula to remove the hash and place it on a large plate. Drizzle with Kewpie mayonnaise and chili crisp, then sprinkle with sliced scallions. Use kitchen shears to cut it into 8 wedges and serve with fried eggs if using.

Cook’s Note

For a less spicy version, swap out the chili oil used in the hash mixture for a neutral oil such as avocado or canola oil. To replace the crunch of the chili crisp on top, drizzle the hash with a touch of toasted sesame oil and sprinkle with store-bought furikake and/or fried shallots.

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