Giada's Italain Dry Salami, Bacon And Spinach Hash
From krumkake 12 years ago
- 1 hour to make
- Serves 4
Saw Giada make this and I was just given some homemade dry salami - and I KNEW my husband would love this, so I made it this morning. I didn't dare eat any myself, with all the fat in it, but my husband wolfed it down and said it was very rich. Read more This would make a great brunch or "company" breakfast to impress your guests - though it does require quite a bit of time, but much could be prepped, and diced ahead of time! See less
Ingredients
- 8 ounces apple-smoked bacon (5 to 6 slices), cut into 1/2-inch pieces shopping list
- 2 medium rred potatoes, baked and cooled, then chopped into 1-inch cubes shopping list
- 1 1/2 teaspoons salt shopping list
- 3/4 teaspoon freshly ground black pepper shopping list
- 1 medium onion, chopped shopping list
- 1/2 red bell pepper, cored, seeded and diced shopping list
- 3 cups baby spinach leaves, optional, but it helps to cut down on the richness of the hash shopping list
- 5 ounces dry salami, peeled and cut into 1/2-inch cubes shopping list
- Zest of 1/2 medium orange shopping list
- 4 large eggs, at room temperature shopping list
How to make it
- 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, and add salt and pepper to the pan juices. Cook, stirring frequently, until brown and crisp, about 15 minutes. Remove the potatoes using a slotted spoon and drain on paper towels.
- Add the onion and bell pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Add the spinach, salami, and orange zest. 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. Eggs will cook faster if you put a cover over the pan!
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