Recipe

Homestyle Spam Skillet

A rustic, homestyle one-pan Spam skillet with crispy potatoes, sweet onion, and a bright mustard-vinegar finish. Cozy, budget friendly, and shockingly addictive.

By Matt Campbell

•

4.8

A cast iron skillet filled with crispy diced potatoes, browned Spam cubes, sautéed onions, and parsley on a wooden table

Jump to Recipe

Spam has a way of showing up when you need dinner to be simple, filling, and kind of nostalgic. This is my favorite way to turn that little blue can into something that feels like a real, sit-down meal: a rustic skillet with crisp-edged potatoes, sweet onions, and Spam browned until it gets those salty, caramelized corners that make you “taste-test” more than you meant to.

The trick here is treating Spam like you would any other protein. Give it space. Let it brown. Then balance the richness with something bright at the end. A quick splash of vinegar and a dab of mustard turns this from heavy to homey in the best way.

Cubed Spam browning in a hot cast iron skillet with golden edges

Why It Works

Crisp edges, tender centers: Parboiling the potatoes first means you get crunch without waiting forever.
Big flavor from basic ingredients: Onion, garlic, paprika, and a small hit of vinegar make everything taste more intentional.
One pan, low drama: It is weeknight friendly, but still feels like comfort food that shows up.
Flexible: Toss in peas, spinach, bell pepper, or whatever is hanging out in your fridge.

Pairs Well With

Fried eggs with peppery hot sauce
Quick cucumber and rice vinegar salad
Buttered corn or simple steamed green beans
Warm biscuits or skillet cornbread

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Reheat (best method): Warm in a skillet over medium heat with a small splash of water or broth. Cover for 2 minutes to soften, then uncover to re-crisp the potatoes.

Microwave: Totally fine for busy lunches. Cover loosely and heat in 45-second bursts, stirring in between.

Freeze: You can freeze it, but the potatoes soften. If you do, freeze up to 2 months and reheat in a skillet to bring back some texture.

Common Questions

Do I have to boil the potatoes first?

You do not have to, but it makes the whole recipe faster and crispier. If you skip it, dice the potatoes smaller and plan for an extra 10 to 15 minutes in the skillet, plus more stirring to prevent sticking. Either way, your goal is the same: potatoes that are deeply browned and easily pierced with a fork.

What kind of Spam works best?

Classic works great. Lite or Lower Sodium is also a good pick if you are salt-sensitive, but it browns a little differently. If you use a flavored Spam, go lighter on extra seasoning at first and adjust at the end.

How do I keep it from getting too salty?

The biggest trick is simply not adding extra salt. Skip salting the potato water, and hold off on any salt until the end (you may not need any). If you want even more control, use Spam Lite/Lower Sodium if you can find it, or give the cubes a quick rinse and pat them dry before browning. You can also bump up the potato and onion a bit, or add an extra splash of vinegar to brighten and balance.

Can I add vegetables?

Yes. Bell peppers go in with the onions. Peas go in at the end to warm through. Spinach goes in last and wilts in about a minute.

Is this spicy?

Not unless you make it that way. Add red pepper flakes, a dash of cayenne, or a spoonful of chili crisp if you want some heat.

Is Spam raw?

Nope. Spam is fully cooked and ready to eat. Browning it in the skillet is just for flavor and that crispy-edged texture.

What potatoes should I use?

Yukon Golds give you tender centers with crisp edges. Russets get extra crisp but can be a bit more fragile, so be gentler when tossing. Red potatoes work too, they just stay a little firmer.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch cast iron skillet or heavy nonstick skillet
Medium pot (for parboiling potatoes)
Colander
Cutting board and sharp knife
Wooden spoon or spatula

I used to think of Spam as strictly “emergency pantry food” until I started actually cooking it like I meant it. The first time I browned it hard in a hot skillet and tossed it with crispy potatoes, I realized something: this is basically the same comfort-food logic as corned beef hash. Salty, crispy, cozy, and way more satisfying than it has any right to be for how cheap and easy it is. Now it is one of my go-to meals for nights when I want dinner to feel like a warm hoodie.

Homestyle Spam Skillet

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Ingredients

1 (12-ounce) can Spam, cut into 1/2-inch cubes
1 1/2 pounds Yukon Gold potatoes (about 4 medium), diced into 1/2-inch pieces
1 medium yellow onion, diced
2 cloves garlic, minced
2 tablespoons neutral oil (canola, avocado, or vegetable), divided
1 tablespoon unsalted butter (optional, for extra richness)
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar (or white vinegar), plus more to taste
2 tablespoons chopped parsley or sliced green onions
Optional add-ins: 1/2 cup frozen peas, 1 cup baby spinach, 1 diced bell pepper

Diced Yukon Gold potatoes on a cutting board next to a knife

Instructions

Parboil the potatoes. Add diced potatoes to a pot, cover with cold water, and bring to a boil. Optional: salt the water lightly (skip if you are salt-sensitive). Simmer for 5 minutes, or until the outside of a piece is just starting to turn tender but the center is still firm. Drain well and let them steam-dry in the colander for 2 minutes.
Brown the Spam. Heat a large skillet over medium-high heat. Add 1 tablespoon oil, then add the Spam cubes. Cook for 5 to 7 minutes, stirring occasionally, until browned and crisp on the edges. Transfer to a plate.
Crisp the potatoes. Add the remaining 1 tablespoon oil to the skillet. Add the drained potatoes in an even layer. Cook 6 to 8 minutes undisturbed so they can brown. If they stick, give them another minute before turning. Toss and continue cooking until the potatoes are deeply browned and easily pierced with a fork, about 5 to 10 minutes more depending on your stove.
Go homestyle with onion and garlic. Add the onion to the potatoes (and bell pepper here if using). Cook 4 to 5 minutes until softened and lightly golden. Add garlic and cook 30 seconds until fragrant.
Season. Sprinkle in smoked paprika and black pepper. Add butter if using and let it melt into everything.
Bring it together. Return the browned Spam to the skillet. Toss to combine. If using peas, add them now and cook 1 to 2 minutes until heated through.
Finish bright. Turn the heat to low (or pull the skillet off the heat if it is ripping hot). Stir Dijon mustard and vinegar together, then drizzle into the skillet. Toss for 30 seconds. Taste and adjust with more vinegar and pepper. You might not need salt.
Serve. Top with parsley or green onions. If adding spinach, fold it in at the very end until just wilted.

Matt’s tip: If the skillet looks a little dry while crisping the potatoes, add a tiny splash of water and scrape up the browned bits. That is flavor, not a problem.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes