Hands down my favorite discovery during my quest to use some leftover ham is Egg Foo Young. Egg Foo Young is a staple in many a Chinese restaurant, and is usually accompanied by a thick soy-based brown sauce. These fluffy, thick pancake-like discs lend themselves to just about any extra ingredients, and ham makes the perfect addition. Essentially, this dish is Ham & Eggs on crack, with the added benefit of a little greenery, not to mention portability.
Ham & Egg Foo Young
Makes 10 4" patties
- 6 large eggs
- 1/4 cup flour
- 1 tsp fish sauce (or kosher salt, to taste)
- 1/2 tsp apple cider vinegar
- 1 cup DICED HAM
- 10 oz frozen spinach, thawed and squeezed dry. Or any dark leafy greens
- 2 scallions, sliced
- 1 T fresh cilantro
- 1/2 tsp baking soda
- Freshly ground black pepper
- Oil for frying
In a large bowl, whisk the eggs, flour, fish sauce, and apple cider vinegar until smooth.
Fold in the ham, greens, scallions, cilantro, baking soda, black pepper.
In a skillet over medium heat, melt a knob of butter (sub ghee or coconut oil for paleo/Whole30). Use a 1/4 cup size measuring cup to scoop the batter into the hot pan, and flatten the pancake to 1/2” thick with the back of the cup, or a spatula. You want flat, uniform discs.
Repeat with 2 or 3 more cakes, so there’s room around them to sizzle and cook without bleeding into one another. Add more oil as needed and let it get hot before frying more cakes.
Fry for 2 minutes on each side, until golden and crispy. The cakes are cooked when the centers bounce back when pressed slightly with your finger.
Transfer to a paper towel or wire rack to catch any extra oil drippings. Cover to keep warm while finishing the other cakes.
Repeat with the rest of the batter.
Serve hot and plain or with your favorite dripping sauce.
Adapted by Next Chapter Farm from Nom Nom Paleo.