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.
Pure Complex says
Oh this definitely reminds me of southern home fries but taken up a notch. This LOOKS INCREDIBLE. Seriously, I can’t wait to make this. Thanks for sharing this, I already saved this recipe. I also hope you enter my contest 🙂
bakerbynature says
Yay – let me know how it turns out! And I love giveaways 🙂
Kristy says
I love fingerling potatoes! And I also like the use of sausage in this recipe. It looks like a great recipe for Sunday breakfast. 🙂
bakerbynature says
Sunday breakfast is my favorite; time seems to move more graciously on the 7th day.
Cheryl Barker says
Gotta love a dish made with sausage. Yum. And that chocolate you shared with your girlfriend sounded pretty yummy, too 🙂
bakerbynature says
Oh Cheryl – chocolate covered caramel is just… divine. We definitely ate our way to a date with the treadmill.
Gina @ Running to the Kitchen says
Let us know what you buy, I’ve been needing to buy a big-girl food processor for years. I have a blender/food processor all-in-one tyoe of thing and it’s just too small! I want to make my own nut butters!
bakerbynature says
Gina – I will definitely let you know what I buy, and how it works out. I’m thinking to wait another few weeks… Hello, Black Friday Sales!
yummychunklet says
This breakfast hash looks absolutely delicious. I love the sliced sausages!
bakerbynature says
I love sausage, and these little chicken and apple sausages are great for Fall… or anytime, really. I’m addicted to them!
Three-Cookies says
This looks awesome, hearty enough to have for lunch or dinner. Unfortunately my knowledge of food processors is pretty slim to offer any recommendations.
bakerbynature says
It was definitely hearty enough for any meal, any time of the day. It tastes great as leftovers too, which is always a major plus in my book.
Vicki Bensinger says
This sounds delicious. My husband and I would love this for dinner then the next morning for breakfast.
As for your food processor I’d go with a Cuisinart. I’m married 27 years, got mine for a wedding gift and use it constantly and have never had a single issue with mine. I’ve also worked at Viking, Williams Sonoms and SurLaTable where they have several processors to choose from. Of all of them I’d still go with a Cuisinart. They’re the best IMO.
bakerbynature says
Vicki – thank you so so so much for your advice; I will definitely be taking those points into consideration when making the final choice.
Nami | Just One Cookbook says
This is a wonderful breakfast idea for weekend (1. more time to cook, 2. my husband cooks! LOL). I enjoy breakfast time most and this would be a very nice way to start a weekend morning! Looks delicious!!!
bakerbynature says
Nami – I cannot wait until I have a precious hubby cooking breakfast! Or at least one to wash up all the dishes afterwards 🙂
Kankana says
I am a breakfast person and nothing more comfortable that this. It looks perfect and delicious.
bakerbynature says
I love breakfast too! Especially if you can really sit down and enjoy a beautiful meal, and get the morning started off right.
Martyna@WholesomeCook says
This is looking absolutey scrumptious! Those sausages look juicy and the whole thing is looking fresh and non-greasy. Love.
bakerbynature says
The sausages tasted amazing; I am obsessed with the chicken and apple sausages from applegate!