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Potato Hash with Bacon, Spinach, and Eggs

Orange Icon  Potato Hash with Bacon, Spinach, and Eggs

Orange Icon  Potato Hash with Bacon, Spinach, and Eggs

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Submitted by: Barbara Dodson

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Servings: 4

A quick and easy weeknight dinner or a lunch; also a delicious brunch idea for weekends!

  • 3/4 lbs. potatoes, white or gold, organic
  • 1/2 lbs. bacon, uncured, nitrate-free, organic, pastured
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 1 sml. onion, yellow, organic
  • 1 sml. bell pepper, red, fresh, organic
  • 1/2 tsp. red pepper flakes, crushed, organic
  • 2 c. spinach, baby, fresh, organic
  • 8 lrg. egg, omega-3, cage-free, organic
  • 1 oz. cheese, parmesan, raw, organic
  • 1 tbs. parsley, fresh, organic

In a large skillet, bring potatoes to a boil in salted water over high heat. Cook until potatoes are tender, about 5 minutes. Drain and set aside.

In a skillet, fry bacon until crisp. Remove from skillet and crumble bacon, set aside. Add onion and bell pepper to bacon fat (about 2 tablespoons fat will be plenty) and cook until softened, about 8 - 10 minutes. Add potatoes, ground black pepper, and red pepper flakes; season with Sea Salt, as desired. Cook until potatoes are golden, about 3 minutes. Add spinach and another tablespoon of bacon fat, and the crumbled bacon. Make four wells in potato mixture in skillet. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks still runny, about 4 - minutes.

Sprinkle with Parmesan cheese and parsley, serve immediately.

Tip: Can also substitute chopped ham, if desired. Or, omit meat totally!