- 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
- 1/2 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 (optional)
- 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.
03/27/2018
recipepes.com
Sunrise Skillet Hash, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
