8 ounces apple-smoked bacon cut into 1/2-inch pieces (5 to 6 slices)
3 cups baby spinach leaves
0.8 teaspoon pepper black freshly ground
4 large eggs at room temperature
0.5 teaspoon ground nutmeg
1.5 teaspoons kosher salt
2 tablespoons olive oil extra-virgin
1 medium onion chopped
1 of orange zest
1 bell pepper red cored seeded cut into 1/2-inch pieces
1.5 pounds russet potatoes peeled chopped
5 ounces genoa salami dry peeled cut into 1/2-inch cubes
Equipment
frying pan
paper towels
slotted spoon
Directions
Watch how to make this recipe.
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.
