Giada's Italain Dry Salami, Bacon And Spinach Hash |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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! Ingredients:
8 ounces apple-smoked bacon (5 to 6 slices), cut into 1/2-inch pieces |
2 medium rred potatoes, baked and cooled, then chopped into 1-inch cubes |
1 1/2 teaspoons salt |
3/4 teaspoon freshly ground black pepper |
1 medium onion, chopped |
1/2 red bell pepper, cored, seeded and diced |
3 cups baby spinach leaves, optional, but it helps to cut down on the richness of the hash |
5 ounces dry salami, peeled and cut into 1/2-inch cubes |
zest of 1/2 medium orange |
4 large eggs, at room temperature |
Directions:
1. 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.
2. 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.
3. Add the onion and bell pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
4. Add the spinach, salami, and orange zest. Cook until the spinach is wilted, about 4 minutes. Stir in the bacon and potatoes.
5. 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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