Salami, Bacon and Spinach Hash


4 servings
Salami, Bacon and Spinach Hash
8 ounces apple-smoked bacon (5 to 6 slices), cut into ½-inch pieces apple-smoked bacon6
2 medium russet potatoes (about 1 ½ pounds), peeled and chopped into 1-inch cubesrusset potatoes2
1 ½ teaspoons kosher salt kosher salt1 ½
¾ teaspoon freshly ground black pepper freshly ground black pepper¾
2 tablespoons extra-virgin olive oil extra-virgin olive oil2
1 medium onion, chopped onion1
1 red bell pepper, cored, seeded and cut into ½-inch pieces red bell pepper1
3 cups baby spinach leaves baby spinach3
5 ounces dry salami, peeled and cut into ½-inch cubes salami5
½ teaspoon ground nutmeg ground nutmeg½
Zest of ½ medium orange orange(s)½
4 large eggs, at room temperatureegg(s)4


Salami, Bacon and Spinach Hash
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.

cook's notes

To cook the eggs faster, cover the pan with a lid.
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