Growing up Joe’s Special was one of those easy but satisfying go-to meals that my parents made. I think I knew that they had learned of the recipe while we lived in the San Francisco area but didn’t really make the connection until after college. It turns out that my college/post-college roommate, Elisabeth R, also grew up in San Francisco eating Joe’s Special, too. I recall her family recipe being slightly different than ours, but the main ingredients were the same – ground beef, eggs and spinach.
Joe’s Special originated in San Francisco in the 1920s at New Joe’s, an Italian-American restaurant (long out of business). But it gained more popularity at Original Joe’s where it is still served today.
The Joe’s Special I enjoyed always included mushrooms (some version do not). Ed will say that I believe that everything is better with mushrooms – maybe this is where I learned this? I read a bunch of different recipes and my takeaway was adding a bit of freshly grated nutmeg and oregano which you’ll find in this recipe.
Today we’d call this a ‘scramble’ which are quite popular on breakfast menus. Growing up, it was an easy and ‘comfort food’ dinner (remember, we were on the west coast!).
| Joe's Special | | Print |
- 2 tablespoons olive oil
- ½ small sweet onion, diced (~ 1 cup)
- 3 garlic cloves, minced
- ½ pound lean ground beef
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, minced)
- 1 teaspoon freshly grated nutmeg
- 3 dashes of Tabasco sauce
- 8 ounces crimini or button mushrooms, sliced
- 5 ounces fresh spinach
- 4 eggs, lightly beaten
- ¼ cup grated Pecorino-Romano cheese
- Sea salt and freshly ground pepper
- Heat olive oil in a large skillet set over medium-high heat. Add onion, stirring occasionally and cook until soft, about 7 minutes. Add garlic and cook for 1 minute.
- Add ground beef to skillet, breaking it up with a wooden spoon cook until browned about 10 minutes. If there’s excess fat, drain it off.
- Stir in oregano, nutmeg and Tabasco sauce.
- Add mushrooms and cook until soft, about 5 minutes.
- Add fresh spinach and cook until wilted, about 3 minutes.
- Stir in eggs and cook until set, about 4 minutes.
- Stir in Pecorino-Romano cheese, salt and pepper. Serve immediately.
Definitely a good comfort night meal! And although I am close to the west coast, I am not close enough to have heard of this,
David – It’s rare that I can introduce you to a recipe! Hope you enjoy it.
My sister and I both make this dish regularly, but I have never commented on how tasty a comfort meal it is. I made it again last night, and I am always proud of myself when I use ‘local’ ingredients. This time, I used chicken of the woods mushrooms foraged from our woods, Swiss chard from our garden instead of spinach, and eggs from our hen house. Yum!
Susie – I love that both you and your sister make this often. And, how wonderful that you used ‘local’ ingredients. That always makes it better. I’m impressed (but not surprised) that you foraged for your own mushrooms in your woods. It’s one of the oldest meals that I can remember from my childhood and I’m sure back then it was made with frozen spinach – it’s come a long way!