Salami, Bacon and Spinach Hash

By JDARK

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

Details

Servings 4
Preparation time 15mins
Cooking time 75mins
Adapted from foodnetwork.com

Preparation

Step 1

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