Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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. 

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. 

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. 

Make 4 indentations in the hash and break an egg into each. Cook until the eggs are cooked through, 5 to 6 minutes.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Chicken Florentine with Spring Vegetable and Double Potato Hash and Red Wine Demi-Glace

Recipe courtesy of Robert Irvine

Hashed Brown Potatoes

Recipe courtesy of Jean Anderson

Baked Eggs in Hash Brown Cups

Recipe courtesy of Ree Drummond

Kids Can Make: Hash Brown, Tomato and Mozzarella Quiche

Recipe courtesy of Food Network Kitchen

Julia's American-Style Potato Salad

Recipe courtesy of Jacques Pepin|Julia Child

Country French Omelet

Recipe courtesy of Ina Garten

Potato Omelette

Recipe courtesy of Laura Calder

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories