Sunrise Skillet Hash recipe
All Recipes Breakfast and Brunch Recipes Potatoes
Ingredients
- 2 cups 1/2-inch diced sweet potato 2 cups 1/2-inch diced Yukon gold potato 5 slices HORMEL® NATURAL CHOICE® Original Uncured Bacon, cut into 1/2-inch pieces 1 medium red or yellow bell pepper, chopped ½ cup chopped red onion 3 cloves garlic, finely chopped 4 ounces HORMEL® NATURAL CHOICE® Honey Deli Ham, stacked and chopped Coarse salt and freshly ground black pepper to taste 3 cups baby spinach leaves, chopped 4 large eggs 1 pinch dried dill weed
Nutrition Info
- 314.7 caloriescarbohydrate: 34.7 gcholesterol: 214.3 mgfat: 11.3 gfiber: 4.8 gprotein: 18.6 gsaturatedFat: 3.7 gservingSize: -sodium: 661.8 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Sunrise Skillet Hash
Directions
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Place potatoes in a large glass bowl, cover and microwave on HIGH for 4 minutes.
Meanwhile, cook bacon in a large deep skillet over medium heat until crisp. Remove bacon to drain on paper toweling, drain all but 3 tablespoons fat from the skillet.
Add bell pepper, onion, and garlic to skillet. Cook and stir over medium-high heat until tender. Stir in par-cooked potatoes, ham, and cooked bacon. Season with salt and pepper, cook and stir 4 minutes longer.
Add spinach to skillet, cover and cook until wilted. Continue cooking until hash is browned on bottom.
Make 4 wells in center of the hash, crack an egg into each well. Reduce heat to medium and cook about 5 minutes or until eggs are set. Sprinkle with dill and more freshly ground pepper, if desired.