Joy the Baker

Spinach and Potato Breakfast Hash

May 17, 2011

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My produce dude at Whole Foods might know me just as well as some of my closest friends.  We’ve built quite the relationship.

Yea.. he’s MY produce dude.  Miguel gets to work at 4am.

He’s in the produce restocking business… and he has to get his ducks in a row before 7am rolls around, and the store opens.

I saunter in around 7:30am.  I generally have ridiculous bedhead, sunglasses on indoors, a scarf wrapped around my head, and lip gloss… always lip gloss.  Miguel has seen some truly unfortunate morning fashion choices.  Maybe he judges.  If so, at least he does so with kind eyes.

Maybe I look like one of those dishevelled,  incognito super famous people… except that I’m not at all.

Miguel always greets me.  We talk about what I’m about to cook.  He picks up an apple and slices it for me to sample.  He tells me about how many beers he is going to drink when he gets off of work, and what he’s going to do with his family over the weekend.  That’s about as much conversation as I can muster at such an early hour.

I think he and I have high-fived once.  I initiated it… surely it was awkward.

He gave me a smushed avocado once, and I acted like he was giving me a brick of gold.  Also awkward.

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I wonder what Miguel is doing right now.

Probably stacking potatoes and chatting up the girl that does her produce shopping everyday at 10:30am.  She probably likes apple slices too.

Hm… she’s probably more chatty and less awkward.  But I’m probably cuter.

And yes… I’m totally comparing myself to a fictional girl I just made up in my head.  Whatevs.  I’m over it.

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I’ll tell you what.

Tomorrow morning I’d like you to saute some peppers, onions, and a bit of garlic.  If nothing else… just do this.  If you’re single, your neighbor will probably knock on your door and ask you to marry him/her.  It smells good… that’s why.

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In this hash you’ll find sauteed peppers, onions, and garlic.

There’s also roasted potatoes, sauteed sausage (I used veggie sausage), and fennel seeds.

So delicious!  So fragrant.  Big, yummy breakfast food.

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Once all of the hash ingredients are pan fried and roasted, I tossed the warm hash with a few handfuls of fresh spinach.  The warm hash will slightly wilt the greens.  Topped with fried eggs… I mean, come on!  Share this breakfast with someone.

Take the scarf off your head… and be a normal person for once.

Ok.  That last sentence was totally just for me.

Enjoy with coffee.  Eat a second helping.  Take your vitamins.

Spinach and Potato Breakfast Hash

makes 2 large or 4 small servings

Print this Recipe!

1 green bell pepper, diced into medium chunks

1 medium yellow onion, diced into medium chunks

3 cloves garlic, minced

1 1/2 pounds fingerling potatoes (russet or new potatoes will also be great), cut into bite-size chunks

4 tablespoons olive oil, divided

6 ounces sausage, cooked and sliced (I used vegetarian chipotle sausage) (pork or chicken sausage would also be great)

1 heaping teaspoon fennel seeds

salt and pepper to taste

2 cups baby spinach leaves

2 to 4 eggs, fried to desired doneness

Place a rack in the center of the oven and preheat to 400 degrees F.  Place diced potatoes on a lined baking sheet and drizzle with about 2 tablespoons of olive oil, salt, and pepper.  Bake potatoes for 20-30 minutes, or until potatoes are cooked through.  Poke the potato chunks with a fork, if they’re tender they’re done.

While potatoes are baking, heat about 2 tablespoons of olive oil in a large saucepan, over medium heat. (Wait!  Now would be a great time to cook your sausage if it’s raw.  Cook through and remove from the pan, then follow the next steps).  Add the diced peppers and onions and cook until browned and broken down, about 6 minutes.  Season with salt and pepper as it cooks.  Add the minced garlic, and cook for 1 minute more.  Remove from pan and place in a bowl to the side.

When potatoes are done roasting, remove from the oven.

Return the pan you cooked the onions and peppers in to a medium flame.  Add the sliced, cooked sausage  and potatoes.  Pan fry until the sausage and potatoes have crispy bits on them.  Add the fennel seeds.  Stir.   Add the onion and pepper mixture and fold to incorporate.  Remove from the flame and add spinach leaves.  Toss to incorporate and wilt the leaves.

Transfer the hash to a serving dish.  Season with salt and pepper as necessary.  Fry as many eggs and you’d like and serve over hash.

This has will last for up to 4 days in the fridge.  It’s also really delicious mixed with black beans and salsa for dinner.  With tortillas and cheese… amazing.


231 Comments Add A Comment

  • Wow, what an amazing breafast! Thanks for the recipe, i’ll be trying this at the weekend.

  • Joy? Are you turning into a vegetarian???

  • This looks so delicious. I am all over some sauteed garlic and onion potatoes. In fact, that’s my favorite way to eat potatoes; full of flavor and a little charred. Oh man, I’m hungry. And wondering if Miguel reads your blog? If so, he’s got to be soooooooo elated that he got a shout out.

  • Those are the most rusticly perfect fried eggs I have ever laid eyes on.

    Oh, and I would like to scarf this down immediately. At 3:27 pm.

    Oh yes.

  • I just ate lunch and I’m hungry again. I wanna make this for breakfast and lunch and dinner.
    I go with my most terrible looks to get coffee on Saturday morning. My barista at the tiny coffee shop near my place, has already realized that the Spaniard is kind of weird. But she always greets me with a smile a ‘how’s your day going so far’ and some comment about my nationality.
    I’m gonna have to find myself a produce guy. I’m jealous.

  • Joy,

    You are too funny. I love reading your posts. And you are cuter than that fictional girl. And I love the addition of fennel seeds to the hash. And have I told you I LOVE your writing.

    Can’t wait ’til your book is out.

    Elana

  • This looks fantastic! I just added it to next week’s meal plan. Your eggs look amazing, btw. Why do my eggs never look like that?! Wow. I’m totally hungry now and I just finished eating my lunch. Sheesh.

  • Your posts always make me smile/laugh! Your eggs look absolutely perfect!

  • Dang it do I love hash. And fennel seeds.

    I’m going to take the scarf off of my head and pound some spinach and potato breakfast hash later today. Did you bring some to Miguel?

    And don’t be so hard on yourself – 10:30 produce girls are always more chatty and less awkward than 7:30 produce girls. But they get the bruised produce. It’s the circle of life.

  • Love the idea of using whatever you have in your fridge to make a delicious breakfast/lunch/brunch/dinner/snack/whatever. This looks amazing and I love the colours. Thanks Joy!

  • I usually do kashfi cereal ( did I spell that right? ) and fruit with soy milk for a weekday breakfast but, oh my gosh, does that sound like an absolutely wonderful weekend indulgence with my favorite chicken artichoke sausages – and, perhaps, a bellini cocktail or Ramos gin fizz!!

  • you are so prolific with the recipes these days lady! and i’m sure you are cuter than the imaginary 10:30 am girl.

  • mmm, if only I could wake up in time to make breakfast before work!

  • Yes, please!

  • Yum! This is definitely tomorrow’s breakfast. num num num num….

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