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If you grew up in Appalachia, you already understand this truth deep in your bones: stretching a penny wasn’t a hardship—it was a skill, a necessity, and honestly, a point of pride. What folks on the outside like to call “struggle meals,” we simply called dinner. Meals were built from simple ingredients, pantry staples, and whatever you already had on hand. They weren’t always fancy or nutrient-dense, but they filled bellies, warmed souls, and gathered family around the table. And around here, fed is best—that’s always been the motto in the holler.
This Fried SPAM and Peas in Gravy over Toast is one of those meals. Cheap to make, easy to pull together, and loaded with memories. It’s comfort food in its purest form, straight from my Appalachian upbringing. I can't wait to share it with you so...
Let's Get Started!
A Pantry Staple with a Place of Honor
My grandma always had SPAM in her pantry. Always. Right alongside flour, milk, and a can or two of peas. When you live miles from town and make grocery trips count, shelf-stable ingredients aren’t optional—they’re essential. SPAM wasn’t just a backup plan; it was a reliable protein that could turn a handful of basics into a real meal.
When I stayed with my grandparents on the farm, this dish was one of my absolute favorites. She could whip it up without a recipe, without measuring, and without much fuss. Cubed SPAM sizzling in a skillet, peas stirred in, and a creamy white gravy that came together like magic. Served over toast, it was hearty, comforting, and made with love—the kind of meal that sticks with you long after the plate is clean.
Why This Meal Still Matters
Let’s be honest—this isn’t health food by modern standards. It’s not trying to be. This is real-life food, born out of necessity and resourcefulness. Meals like this fed generations of Appalachian families when money was tight and cupboards were lean. They taught us how to cook from what we had, how to waste nothing, and how to make do without complaining.
Today, with grocery prices higher than ever, these old-fashioned meals feel just as relevant. Fried SPAM and peas in white gravy over toast proves you don’t need expensive ingredients or complicated techniques to put a satisfying meal on the table. You just need a skillet, a little know-how, and a willingness to honor where you came from.
How to Make Fried SPAM and Peas in White Gravy Over Toast
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| This image is AI generated to show you what the ingredients look like. |
This is one of those recipes you can make by feel, just like my grandma did—but here’s a clear starting point so you can bring it together with confidence.
Ingredients
- 1 can SPAM, cubed
- 1 cup peas (canned, drained, or frozen)
- 2 tablespoons butter or bacon grease
- 2 tablespoons all-purpose flour
- 1½–2 cups milk
- Lots of black pepper, to taste
- Salt, if needed (taste first—SPAM is salty)
- Toasted bread, for serving
Instructions
- In a large skillet over medium heat, add the cubed SPAM. Cook until browned and crispy on all sides. Remove from the skillet and set aside, leaving the drippings.
- Add butter or bacon grease to the skillet if needed. Sprinkle in the flour and stir, cooking for about 1 minute to remove the raw flour taste.
- Slowly whisk in the milk, stirring constantly until a smooth gravy forms. Let it simmer until thickened.
- Stir in the peas and cooked SPAM, letting everything warm through.
- Season generously with black pepper and adjust salt if necessary.
- Spoon the gravy over hot toast and serve immediately.
Frequently Asked Questions
Why cubed SPAM instead of sliced?
Cubing the SPAM gives you more surface area to brown, which means more crispy edges and better texture throughout the gravy. That’s how my grandma always did it, and once you try it this way, it’s hard to go back.
How much pepper is “a lot”?
More than you think. This dish should have a noticeable peppery bite. Start with at least 1 teaspoon of black pepper and add more to taste. Grandma believed pepper fixed most things—and she wasn’t wrong.
Can I use frozen peas?
Absolutely. Just add them straight to the gravy and let them heat through. No need to thaw first.
Is this a budget or pantry meal?
Very much so. SPAM, peas, flour, milk, and bread are all affordable, shelf-stable, or long-lasting staples. This is classic Appalachian penny-stretching food.
Is it healthy?
It’s honest food, not health food. This dish is about feeding people, filling bellies, and making do with what you have. Around here, fed is best, and that’s always been enough.
From My Grandma’s Skillet to Yours
Every time I make this recipe, I’m right back in my grandma’s kitchen—watching her work at the stove, listening to the sounds of the farm outside, and feeling safe, full, and loved. That’s the beauty of recipes like this. They’re more than food; they’re memories you can taste.
If you’ve never tried Fried SPAM and Peas in White Gravy over Toast, I hope you’ll give it a chance. And if you grew up eating something similar, I hope it brings back a flood of familiar feelings. Because around here, these meals aren’t something to be embarrassed about—they’re something to be proud of.
And as always...
Happy Eatin' Y'all!
~The Kitchen Wife~
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