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Orzo and Spinach Hash

Orzo and Spinach Hash

Toasting the orzo (rice-shaped pasta) in olive oil before cooking it in water gives it a nutty taste and a golden color.

Everyday Food, September 2003 http://www.marthastewart.com/337272/orzo-and-spinach-hash
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  • Prep Time 5 minutes
  • Total Time 10 minutes
  • Yield Serves 4

Ingredients

    • 2 tablespoons butter
    • 4 cups leftover Toasted Orzo with Olives and Lemon (http://www.marthastewart.com/262765/toasted-orzo-with-olives-and-lemon)
    • 6 cups baby spinach
    • Coarse salt and ground pepper
    • 4 large eggs

Directions

  1. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add leftover orzo and baby spinach; season with salt and pepper. Cook, stirring, until orzo is hot and spinach is wilted, 4 to 5 minutes. Remove from skillet; keep warm.
  2. Heat remaining tablespoon butter in same skillet over medium heat. Fry eggs in skillet until edges are firm, about 1 minute; partially cover, and cook to desired doneness. Serve eggs on top of orzo hash.

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