A few months ago, Joy posted this recipe. I’m going to assume most of us here already know Joy and all of her blogging/ baking wonderfulness. If not – this pretty little L.A. lady almost always makes me swoon with her posts – she is the queen of making me hungry. This particular post, spoke to me. “Make me now“, it said. This one – with its perky over easy eggs sleeping seductively upon a scattered bed of crusted potatoes, onions, and peppers – said ” You’re going to love me”.

Recipes speak. I listen. I believe. I trust them, and all of their grand promises of recipe splendor. It usually works out.

 

 

One of the qualities I loved most about this recipe was its ability to be many meals: it really is just as proper a dish for breakfast, dinner, or lunch. Or brunch. It’s stellar brunch food, man.

And so, with a hungry belly and ambition high, I swore to make this just as soon as I could get my little hands on all of the simple and scrumptious ingredients called for. The ingredients really are so simple; items you could certainly swipe up from almost any grocery store. Fennel seeds were the only item I actually had to search out; adding a new spice jar to my cabinet only adds excitement to a recipe.

 

Alas, my pretty little jar of fennel seeds sat and sat and sat some more. They proved to be a patient spice, as I, day after day neglected them – neglected this recipe – to play with sugar, and butter, and chocolate.

 

Talk about making up for lost time – I’ve made this recipe 3 times in 8 days. The ingredients are fairly cheap, easy to get your hands on, and make a generous portion of totally satisfying food.

Last week this became an impromptu quickie dinner for C and I before we saw a show. It was tastier than anything we could have gotten delivered, and it kept out bellies plump and full for hours. Over the weekend I had a girlfriend in town and we lived off two skillets of this hash… and plenty of wine for 48 hours.

OK… there may have been a box or 3 of dark chocolate covered caramels, a Dexter marathon, and some late night cookie crisp cereal eating involved, but that is to be expected with us two.

 

So this is the part of my entry where I tell you something I think you should do in the most un-bossy way possible… Make this! Share it with your girlfriends. Surprise your boyfriend, husband, or papa with some brunch! Make it for yourself and pack the leftovers as lunch; it’ll be the best lunch you’ve had all week.

It’s worth the time in the kitchen one morning very soon; breakfast is the best meal… especially if shared with someone you love.

Now! I have a question for you guys: What do we know about food processors? I’m looking to buy my very first food processor, and I would love your opinion. With so many options, anything helps!

 

Spinach and Potato Breakfast Hash – Joy the Baker

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.