Salami, Bacon and Spinach Hash Recipe

Name: Salami, Bacon and Spinach Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

1
Cook the bacon over medium-high heat in a 12-inch nonstick skillet, stirring occasionally, until crisp, 10 to 12 minutes.
2
Remove the bacon using a slotted spoon and drain on paper towels.
3
Add the potatoes, 1 teaspoon salt and 1/4 teaspoon pepper to the pan juices.
4
Cook, stirring frequently, until brown and crisp, about 25 minutes.
5
Remove the potatoes using a slotted spoon and drain on paper towels.
6
Add the oil, onion, bell pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper.
7
Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
8
Add the spinach, salami, nutmeg, orange zest, the remaining 1/4 teaspoon of salt and pepper.
9
Cook until the spinach is wilted, about 4 minutes.
10
Stir in the bacon and potatoes.
11
Make 4 indentations in the hash and break an egg into each.
12
Cook until the eggs are cooked through, 5 to 6 minutes.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Salami, Bacon and Spinach Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salami, Bacon and Spinach Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions