TBD on Ning
Spinach and Potato Breakfast Hash
Spinach and Potato Breakfast Hash
makes 2 large or 4 small servings
1 green bell pepper, diced into medium chunks
1 medium yellow onion, diced into medium chunks
3 cloves garlic, minced
1 1/2 pounds fingerling potatoes (russet or new potatoes will also be great), cut into bite-size chunks
4 tablespoons olive oil, divided
6 ounces sausage, cooked and sliced (I used vegetarian chipotle sausage) (pork or chicken sausage would also be great)
1 heaping teaspoon fennel seeds
salt and pepper to taste
2 cups baby spinach leaves
2 to 4 eggs, fried to desired doneness
Place a rack in the center of the oven and preheat to 400 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 20-30 minutes, or until potatoes are cooked through. Poke the potato chunks with a fork, if they’re tender they’re done.
While potatoes are baking, heat about 2 tablespoons of olive oil in a large saucepan, over medium heat. (Wait! Now would be a great time to cook your sausage if it’s raw. Cook through and remove from the pan, then follow the next steps). Add the diced peppers and onions and cook until browned and broken down, about 6 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. Pan fry until the sausage and potatoes have crispy bits on them. Add the fennel seeds. Stir. 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.
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