| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 564 |
| Total Fat | 39 g |
| Saturated Fat | 12 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 23 g |
| Cholesterol | 251 mg |
| Sodium | 972 mg |
Reviews
Loved this recipe, however we overcooked the hash waiting for the eggs to cook. Recommend cooking the eggs separately (using your goopy yoke method of choice) and adding to the hash before serving
this is insanely good! I followed the instructions exactly but added fresh chopped rosemary to the potatoes and no orange zest. My husband and i feasted on it for brunch and have enough for a second meal tomorrow with some more eggs.
This is a delicious one skillet breakfast. A couple of ways to cut down on the time it takes to make. Use cooked potatoes like left over baked potatoes. Use a little oil to brown them in. Cook the bacon in the microwave at the same time. Then crumble instead of chopping the bacon. Cut all the veggies ahead of time.
Made as written and was not a fan. The recipe took way too long with 25 min. just for the potatoes. The salami added a weird taste to the recipe and it was good salami. I liked the bacon, pepper and onion flavors but they were typical of any hash browns. Recipe was a dud.
My family loved this recipe!
Very good. I made it exactly as it said in the directions and it turned out and looked perfect. I did use a lid to cook the eggs faster as i’m impatient and the potatoes took a long time to brown but it was worth the wait. I will add some hollandaise sauce next time for a little added flavor, but it’s very tasty as it is.
That was nasty. I followed the recipe and was very disappointed. Family didn’t like it neither.
I left out the potatoes because I didn’t have any but salami is a MUST! This is delicious. One thing I will say is I’ve never had luck getting crispy fried potatoes unless I par boil them first. I suggest doing that and roasting them in the oven, then throwing them back into the hash. Also, I had to put a lid on at the end to cook the eggs cause I had a tough time getting them to cook.
Excellent and I love the egg in it. Did not have spinach but replaced it with broccoli and did not add salami. I agree, the salt should be reduced because of the bacon. I will make this again and again. Thanks Giada for a great recipe.
This was great! I didn’t have any bell pepper, but I sliced some asparagus and added it in with the onion just have some extra veggies and it was great! I will definitely make this again and again, with whatever veggies I have on hand. I only added salt when I cooked my potatoes, anymore and the dish would have been way too salty. The bacon and salami add plenty of their own salts.