Friday, May 27, 2011

Spinach and Potato Breakfast Hash

Spinach and Potato Breakfast Hash recipe by Barefeet In The Kitchen
When I saw this posted on Joy's site last week, I knew I'd be making it soon. I just couldn't resist and now I am so glad that I tried it. This was absolutely wonderful. I changed a few things, to work with the ingredients I had on hand, but it was still delicious!

This is now one of my favorite meals and I'm sure I'll make it over and over again, for breakfast or for dinner. The leftovers were delicious as well, but don't ask my husband how the leftovers were, since I actually hid them in the back of the fridge. I'm not exaggerating when I say that we loved this dish.


Spinach and Potato Breakfast Hash
Adapted from Joy The Baker 
(printable recipe)


1 green bell pepper, diced into medium chunks
1 medium yellow onion, diced into medium chunks
3 cloves garlic, minced
1 1/2 pounds baby red potatoes, cut into bite-size chunks
4 tablespoons olive oil, divided
6 ounces hot sausage, cooked and crumbled
salt and pepper to taste
2 cups baby spinach leaves
2 to 4 eggs, fried to desired doneness
Optional: Black Beans, Salsa Verde

Place a rack in the center of the oven and preheat to 425 degrees F.  Place diced potatoes on a lined baking sheet and drizzle with about 2 tablespoons of olive oil, salt, and pepper.  Bake potatoes for approx 30 minutes, or until cooked through.  Poke the potato chunks with a fork, if they're tender they're done.

While potatoes are baking, cook and crumble the sausage and then set aside. heat about 2 tablespoons of olive oil in a large saucepan, over medium heat. Add the diced peppers and onions and cook until browned and broken down, about 8 minutes.  Season with salt and pepper as it cooks.  Add the minced garlic, and cook for 1 minute more.  Remove from pan and place in a bowl to the side.
When potatoes are done roasting, remove from the oven.

Return the pan you cooked the onions and peppers in to a medium flame.  Add the sliced, cooked sausage  and potatoes. Fry a few minutes or until crispy, if not already crisp from the oven. Add the onion and pepper mixture and fold to incorporate.  Remove from the flame and add spinach leaves. Toss to incorporate and wilt the leaves.

Transfer the hash to a serving dish.  Season with salt and pepper as necessary.  Fry as many eggs and you'd like and serve over hash. This is also great mixed with black beans and salsa verde for dinner. Enjoy!


4 comments:

  1. I love potatoes, onion, bell peppers, spinach and garlic, so this meal sounds wonderful !

    ReplyDelete
  2. Had to stop, make and eat this wonderful breakfast. it was making me too hungry. Thanks!

    ReplyDelete
  3. I made a hash based on your recipe this morning....I used kale instead of spinach and red and orange pepper instead of green...it was so totally awesome.....oh and I left out the sausage this time.....thanks for the inspiration!!!

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  4. I'm rather late in finding this recipe but I can't wait to prepare it. Just recently I learned how to Fry Spanish Eggs....this recipe and Fried Spanish Eggs....oh yummy.

    In case you don't know method of How To Fry Spanish Eggs here tis:
    From The Kitchn blog
    What's a Spanish fried egg? It's an egg fried very quickly in very, very hot olive oil. Some use olive oil AND butter but just olive oil does fine. What you get in a Spanish fried egg is a crispy, delicate white that crunches then practically melts in your mouth. The yolk is just set, but still runny enough to soak into your toast. In other words, no rubbery white - no overcooked yolk.

    To make a Spanish fried egg:

    Heat about 1/4 inch of olive oil in a very small, heavy skillet. Heat over medium-high heat until very hot; it should just be beginning to smoke.

    Crack an egg into a cup or mug. When the oil is hot enough, carefully slip the egg into the oil and immediately turn the heat down to medium-low.

    Spoon the hot oil over the egg as it cooks.

    Cook for no more than a minute and a half then take the pan off the heat and remove the egg with a slotted spoon.

    Sprinkle with sea salt and fresh pepper and enjoy immediately!

    ReplyDelete

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