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Plate of breakfast hash and fried egg.
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Breakfast Hash with Bacon and Salami

Breakfast or brunch meal that tastes fantastic.
Course Breakfast, brunch, One Pan Meal
Cuisine American
Keyword breakfast hash, hash for breakfast, recipe for breakfast hash
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 472kcal
Author Joe Boyle

Ingredients

  • 4 slabs thick cut bacon, cut into 1/2 inch squares
  • 2 russet potatoes, cut into 1/2 inch cubes
  • 1 red bell pepper, cut into bite sized pieces
  • 1 med. onion, chopped
  • 5 oz. dry salami, cut into 1/4" coins and the coins quartered
  • 1 tsp dried rosemary
  • 2 handfuls baby spinach, (3 ounces)
  • salt and pepper, about 1 tsp. each
  • 4 eggs
  • 2 tsp olive oil

Instructions

  • Brown the bacon in a skillet and then set aside on a paper towel lined plate, leaving the bacon grease in the pan.
  • Cook the potatoes in the bacon grease until lightly browned, 15 to 20 minutes, and set aside with the bacon.
  • Add a couple teaspoons of olive oil to the skillet and saute the pepper and onion with salt, pepper and rosemary, to soften, 3 or 4 minutes.
  • Add the salami to heat it up, 2 or 3 minutes, then add back the bacon and potatoes, stirring to combine.
  • Lower the heat slightly and add the spinach and fold in to wilt, 3 to 4 minutes.
  • Use a spoon to make 4 pockets, crack an egg into each, turn the heat to medium, cover with a lid, 6 minutes until the egg whites are firm and yolk runny.
  • Serve right away....hot and yummy!

Notes

Adapted from Giada De Laurentiis.

Nutrition

Calories: 472kcal