Salami, Bacon and Spinach Hash

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 4 servings
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8 ounces apple-smoked bacon (5 to 6 slices), cut into 1/2-inch pieces

2 medium russet potatoes (about 1 1/2 pounds), peeled and chopped into 1-inch cubes

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 red bell pepper, cored, seeded and cut into 1/2-inch pieces

3 cups baby spinach leaves

5 ounces dry salami, peeled and cut into 1/2-inch cubes

1/2 teaspoon ground nutmeg

Zest of 1/2 medium orange

4 large eggs, at room temperature


  1. Cook the bacon over medium-high heat in a 12-inch nonstick skillet, stirring occasionally, until crisp, 10 to 12 minutes. Remove the bacon using a slotted spoon and drain on paper towels. 
  2. Add the potatoes, 1 teaspoon salt and 1/4 teaspoon pepper to the pan juices. Cook, stirring frequently, until brown and crisp, about 25 minutes. Remove the potatoes using a slotted spoon and drain on paper towels. Add the oil, onion, bell pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. 
  3. Add the spinach, salami, nutmeg, orange zest, the remaining 1/4 teaspoon of salt and pepper. Cook until the spinach is wilted, about 4 minutes. Stir in the bacon and potatoes. 
  4. Make 4 indentations in the hash and break an egg into each. Cook until the eggs are cooked through, 5 to 6 minutes.
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