Most breakfast proteins—ham, sausage, bacon—are loaded with flavor, but that indulgence comes at a sodium- and saturated fat-filled cost. Have your bacon (and eat it, too) by using a small amount to season an entire pan of plants. Bonus: The fat helps you absorb the fat-soluble vitamins A and K. If you don't have feta, you can try substituting goat cheese. And if you can have the extra calories and fat, adding a fried egg on top isn't a bad idea by any means.
3 center-cut bacon slices, diced
1/2 cup diced onions
2 garlic cloves, minced
1/3 cup diced yellow bell pepper
1/3 cup diced red bell pepper
1 cup (1/2-in.) cubed sweet potato
1/8 teaspoon kosher salt
1/8 teaspoon crushed red pepper
1/4 cup unsalted chicken stock
4 ounces fresh spinach
1 ounce feta cheese, crumbled (about 1/4 cup)
Est. added sugars 0g
How to Make It
Place bacon in a large cast-iron skillet over medium heat; cook 5 minutes or until just starting to crisp. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add bell peppers; sauté 4 minutes. Add potato, salt, crushed red pepper, and stock. Cover and cook 9 minutes or until potatoes are tender. Add spinach; cook, uncovered, 1 minute or until spinach wilts. Divide mixture between 2 bowls; sprinkle with cheese.
This dish has both eye and taste appeal. After cooking the hash, I divided it into to personal cast iron skillets, topped it off with an egg or two, and cooked it under the broiler for a few minutes until the eggs were done. I did omit the feta, but it would probably be just as delicious either way. I will certainly make this again.
This recipe has great flavor for such a quick and easy dish. Packed full of fresh vegetables it makes for a very satisfying light meal. I used a dried hatch chili flake and thought it was amazing while not packing much heat into the bites for others at the table. I will definitely be making this one again.