Bacon and Salami Hash
Recipe by Giada De Laurentiis
Bacon, salami, and crispy potatoes with perfectly cooked eggs nestled in between is the perfect Father’s day brunch fare.
Bacon and Salami Hash
Serves:
4
Cooking Level:
Prep Time
15 minutes
Cook Time
1 hour
Inactive Time
Total Time
1 hour 15 minutes
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.
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Photo Credit: Elizabeth Newman
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