Name: Salami, Bacon and Spinach Hash
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: 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

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.

On Tonight

Salami, Bacon and Spinach Hash

Categories:

Related Pages