Spinach and Potato Breakfast Hash
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.
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.
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.
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.
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
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.
221 Comments Add A Comment
When I saw this, I just knew it had to happen. It’ll be for dinner, on account of a horrible budget that will not let me make fun stuff like this for breakfast, and it’ll be made with chorizo, cause I have it in the freezer, and I cannot wait until tonight when I can make it!
I just made it with chorizo too… Delish!!!
oh my gosh! joy, you’re my hero!! breakfast is my absolute favorite meal of the day and you just made it 10 times better!!!!!!!! this is what’s for breakfast tomorrow!
I BLAME YOU!!!! I have been craving hash browns and sunnyside up eggs for days and I couldn’t figure out why. I just rechecked your site for a new entry and saw THESE.
I didn’t make these but I made my own and they were intensely good.
Ok…. maybe I don’t BLAME you…..
…………….thanks…………..
I have made this TWICE since reading your blog about it. I could eat it every day. The spinach is such a lovely addition to my usual hash.
and I added some sliced tomato on the side — fresh from my garden. oh so yummy. thanks!
It was so beautiful on the plate that I, too, took a picture of my dish.
yes. i want to make this now. it would’ve been significantly better for me than the breakfast i just ate which consisted of a large chocolate croissant and larger mug of coffee. hash is the BEST.
This makes me hungry..! I really shouldn’t be reading your blog at almost midnight! But anyway, I love the idea of the eggs on the potatoes, so beautiful and delicious….need to go make me some now…or maybe I should wait…..breakfast time is a few hours away……….not soon enough…
It’s okay. I work at Whole Foods too. We have a Miguel. He’s really friendly and totally doesn’t judge the girl in the sunglasses with the scarf and lip gloss. Promise!
Wow, this is a v. sexual breakfast, will book that one in next weekend!!
SOOO GOOD! What a perfect breakfast!
Joy I made this for breakfast today! I omitted the green bell pepper, halved the recipe and used less than 2 TB of oil, but followed it perfectly otherwise. Oh and I used turkey smoked sausage. It looked so much like yours that I was even compelled to take a picture. Way filling and yummy- the fennel was amazing in this, really crucial. And this is my 15th recipe of yours I think so I acheived my goal- don’t worry tho, I plan to keep going!
made this for dinner last night – loved it!
I am eating this RIGHT NOW. It’s amazing!
This looks sooooooo good. I especially liked that idea of using leftovers with black beans and salsa. I’m not sure about needing the spinach at breakfast though. I might just go for the eggs on top of the wonderful hash ingredients, and save that spinach for lunch.
I don’t have any fennel seeds in the house… is there a good substitute? I’ve also heard that fennel seeds taste like licorice, so I’m a little hesitant….
I’m making this tonight. I think I’ll use chorizo, too, because i think i’m addicted to chorizo. that first photo looks so delicious. mmmmmm
I made this for supper tonight and man, was it awesome. I didn’t have potatoes or spinach so I used sweet potatoes and tossed in a handful of frozen peas to green it up. I also poached the eggs instead of frying, forgot the garlic and it was still delicious. It’s all about the fennel seed. Thanks for this!
Hi Joy,
I just made this recipe w/veg sausage for my fellow five hungry field workers and everyone loved it and was impressed! Breakfast is the absolute best. This recipe is totally tasty and real pretty. Thank you!
Hello Joy
I love breakfast too! Nothing better than eating breakfast out: spreading out a newspaper with a cuppa and meandering throuh a warm comforting breakfast. Very sadly, my favourite, daily breakfast haunts were detroyed in our February earthquake. So I’m feeling a bit deprived. This recipe was terrifically appealing. Made it for dinner last night. Leftovers for brekkie this morning. Thanks.
This is amazing! I’ve already made it twice. The first time I used mixed greens because the store ran out of spinach (What?? Exactly.) and it still turned out great. I just made it again for dinner and added some cilantro and ground red pepper. AMAZING. Thank you Joy!
I just made this for dinner and it was a big hit – this dish just inspired me to invite some friends over for brunch!
I am going to make this and then I am going to bathe myself in it. Holy yumness. Thank you for sharing.
Now this would be awesome with a bit of good chorizo.
I made this spinach/potato hash the other day, although I think I used more spinach. Mmmm, spinach.
I am so happy I caught up on your blog yesterday. I made this for breakfast today and am already planning on making it next weekend when my parents come visit.
I made these with russet potatoes, sweet potato yams and chicken herb sausage…… DELICIOUS!!
That looks amazing! I’ll be making it this weekend for me and my wife with some poached eggs and hollandaise!
This is seriously the greatest thing ever. I make it all the time. Breakfast, lunch, or dinner, thank you for this delicious creation!
mmm yummy without onion
its a breakfast after all :)
just made this, SO DELICIOUS! the only sausage i had on hand was sun-dried tomato tofu sausage but it was still delicious. also i didn’t have any bell pepper so i used extra onion and a little bit of small peppers from the garden. and at the end i used baby arugula because i didn’t have any spinach. the fennel seeds at the end really made this dish AMAZING!
thank you joy!
This recipe is amazing! I made it with red pepper, bacon and mushrooms. I would have never thought of adding spinach to a hash but it was a great (healthy) addition. I’m afraid I won’t have enough leftovers to even last 2 days — Thank you so much!
Amazing treat! I am a “homebody” too. My husband plays baseball, and for 6 months out the year we are away from our home. We move from place to place, renting homes and staying in hotels, http://www.monclercoat4u.com/ It’s such a great feeling when we get to come home, sleep in our bed, sit on our couch, and cook/bake in our own kitchen (the kitchen is often the hardest part!). It’s nice to hear of another homebody
thanks for the recipe, will try this very soon :):)
Delicious! Made this for breakfast today and topped it with avocado. Yum!