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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Salami, Bacon and Spinach Hash Recipe

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This recipe for Salami, Bacon and Spinach Hash, by , is from Pots & Pans Cooking Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathy Peek

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces apple-smoked bacon (5-6 slices) cut into 1/2 inch pieces
2 medium russet potatoes, peeled and chopped into 1 inch cubes
1 1/2 tsp kosher salt
3/4 tsp freshly ground black pepper
2 Tbsp 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 tsp ground nutmeg
Zest of 1/2 medium orange
4 large eggs, at room temperature

Directions:
Directions:
Cook the bacon over medium-high heat in a 12 inch nonstick skillet, stirring occasionally, until crisp, 10 to 12 minutes. Remove the bacon and drain on paper towels.

Add the potatoes, 1 tsp salt and 1/4 tsp pepper to the bacon drippings. 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 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the spinach, salami, nutmeg, orange zest, the remaining 1/4 tsp of salt and pepper. Cook until spinach in wilted, about 4 minutes. Stir in bacon and potatoes.

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

 

 

 

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