Breakfast Hash | The Pursuit of Style

Breakfast Hash | The Pursuit of Style

Breakfast Hash | The Pursuit of Style

If there’s one thing this blog will never be, it’s a food blog. I’m absolutely in awe of ladies like Deb, Heidi, andĀ Rhee for their ability to get a new recipe up each and every day. I can only imagine how much time, money, passion, and plain old stamina that requires. I definitely don’t have it in me, so I’ll leave the real food blogging to the experts.

With that said (and with food photos staring you in the face), I’m sharing my very first food post today. Not because I’m switching subject matter on you–don’t worry I’ve got a design post scheduled for this afternoon–but because I’ve decided to give up eating/ordering out for Lent which means a lot more time spent in the kitchen. I thought I’d share the first meal I tackled at home and if you’re interested maybe I’ll share a few more over the next month or so.

Anyway, yesterday I took advantage of the day off and made a huge skillet of breakfast hash for my first homemade meal. I used a Giada De Laurentiis recipe as a guide but truthfully deviated quite a bit in an effort to clean out my fridge. The full recipe is below and I’ve marked my substitutions/things I eliminated entirely. Bacon and sausage in one dish probably sounds like a heart attack in a skillet, but this was so, so, good I decided to take my chances!
Bon appetit!

8 ounces apple-smoked bacon (5 to 6 slices), cut into 1/2-inch pieces
2 medium russet potatoes (about 1 1/2 pounds), peeled and chopped into 1-inch cubes (I used about 5 red bliss potatoes)
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 (I used mini portobello mushrooms)
3 cups baby spinach leaves
5 ounces dry salami, peeled and cut into 1/2-inch cubes (I used about 1/4lb hot italian sausage)
1/2 teaspoon ground nutmeg (didn’t use)
Zest of 1/2 medium orange (didn’t use)
4 large eggs, at room temperature


-Cook the bacon over medium-high heat in a 12-inch 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, nutmeg, orange zest, the remaining 1/4 teaspoon of salt and pepper. Cook until the spinach is wilted, about 4 minutes. Stir in the bacon and potatoes.
-Make 4 indentations in the hash and break an egg into each. Cook until the eggs are cooked through, 5 to 6 minutes.


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