Salami,Spinach,and Bacon Hash

Salami, Spinach, and Bacon Hash

 

 

I made the predictable swap of cauliflower for potatoes and added an extra egg to the recipe, because why not, and was incredibly happy with how it turned out. 

All in, this hash will take about an hour to make, what with all the chopping and the sautéing of veggies, but if the life-sized bobble-head can persevere through her deformity and finish it, so can you!

Salami, Spinach, and Bacon Hash

Makes 5 large servings

Adapted from Giada at Home

• 5 pieces bacon, chopped into 1/2 inch cubes

• 1 medium head cauliflower, chopped into 1 inch chunks

• 1 tsp. salt

• 1/2 tsp. pepper

• 2 Tbsp. olive oil

• 1 medium onion, diced

• 1 yellow bell pepper, seeded and chopped into 1/2 inch pieces

• 3 cups baby spinach

• 3-5 ounces dry salami, cut into 1/2 inch cubes (I used 5 and felt like we had a LOT of meat in here, so I would probably use only 3 ounces next time)

• 1/2 tsp nutmeg

• 5 eggs

1. In a large pan, cook bacon pieces until crispy. Remove from the pan with a slotted spoon onto a paper towel, leaving the fat in the pan.
2. Saute the cauliflower in the pan of bacon fat. Add salt and pepper. Stir frequently until cauliflower is tender and browned on all sides--about 20 minutes. Remove cauliflower from the pan and drain on paper towel.
3. Add olive oil, onion, and bell pepper to the pan with a pinch of salt and pepper. Saute until onions are soft and translucent. 

4. Add spinach, salami, and nutmeg and more salt to taste. Saute until spinach is wilted, about 3 minutes.

5. Stir back in the bacon and cauliflower and heat through.

6. Roughly space out 5 indentations in the hash. On top of each indentation, crack an egg. Cover pan with lid to allow eggs to cook through (I like my runny, which took about 3 minutes). 

7. Cut into hash like a pie and serve hot.