Brunch-worthy Breakfast Scramble

2 Jan

Happy New Year! It always feels good to start the year out right by eating real, wholesome food. This all-star dish is easy enough for an unpretentious, leisurely weekend breakfast, but fancy enough to feel like you went the extra mile. It is full of color, and crosses off all the food groups that breakfast could ask for. And as you know, I love a dish that you don’t have to follow exactly – this one is no exception. Take the “recipe” as a guide, but feel free to add your own flair (aka whatever you happen to have in the fridge).

As I write this, the snow is cascading down, ushering in our first “blizzard” of 2014 – it’s going to be a lonnnnnng winter. I suspect it will be recipes like this one that help get us through these blustery days ahead.

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Breakfast Scramble (Serves 4)

5-6 slices bacon (8 oz), cut into 1/2-inch pieces
2 medium yukon gold or sweet potatoes (about 1 1/2 pounds), peeled and chopped into 1-inch cubes
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 Tablespoons extra-virgin olive oil
1 medium onion, chopped
1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
4 cups fresh baby spinach leaves
5 ounces dry salami, peeled and cut into 1/2-inch cubes (optional)
1/2 teaspoon ground nutmeg
Zest of 1/2 medium orange
4 large eggs, at room temperature

Directions

Cook the bacon over medium-high heat in a  nonstick skillet, stirring occasionally, until crisp, 10 to 12 minutes. Remove the bacon using a slotted spoon and drain on paper towels.

Add the potatoes, 1 teaspoon salt and 1/4 teaspoon pepper to the pan juices. Cook, stirring frequently, until brown and crisp, about 25 minutes. Remove the potatoes using a slotted spoon and drain on paper towels.

Add the oil, onion, bell pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the spinach, salami (if using), nutmeg, orange zest, the remaining 1/4 teaspoon of salt and pepper. Cook until the spinach is wilted, about 4 minutes. Add the bacon and potatoes back in.

Make 4 wells in the hash and break an egg into each one. Cover the skillet with a lid and cook 5-6 minutes or until the eggs are cooked through. Serve immediately.

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