Monday, July 20, 2015


serves 4 

6 slices bacon, diced

2 medium sweet potatoes, chopped into 1-inch cubes
1 teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
3 cups baby spinach leaves
8 ounces dry salami, casing removed, cut into 1/2-inch cubes
1/2 teaspoon ground nutmeg
Zest of small orange
4 large eggs

Cook bacon in a skillet over medium-high heat, until crisp. Remove the bacon from the pan with a slotted spoon and place on a paper towel. Add sweet potatoes, 1/2 teaspoon salt, and 1/2 teaspoon pepper to the pan. Cook until brown and crisp, about 25 minutes. Remove the potatoes from the pan and place on a paper towel.

Add oil, onion, bell pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until the vegetables have softened, about 5 minutes. Add spinach, salami, nutmeg, orange zest. Cook until the spinach is wilted. Add bacon and potatoes, stir to combine.

Make four holes in the hash and break an egg into each. Cook until the eggs are cooked through. To cook faster, place a lid over the pan.

bacon recipe source: Lauren Grier, Climbing Grier Mountain (@GrierMountain), October 17, 2012

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