After I made the Penne with Bacon Marinara Sauce posted yesterday, this is how I used the rest of the ingredients. It was absolutely perfect and I wouldn’t change a thing.
I’ve made a couple different versions of Spinach Hash in the past, and my kids were not the biggest fans of it. This version though, was an enormous hit.
My oldest son actually requested the leftovers later AND he has informed me that he’d like to have this for breakfast on his birthday. Crazy, right? Apparently, bacon really does make everything better.
Both the boys grinned at me when I asked how they liked it and they informed me that everything tasted like bacon and they liked it.
White Bean, Bacon and Potato Spinach Hash
- 4-5 medium size potatoes diced into 1/2" pieces
- 1/2 lb bacon chopped into 1" pieces
- 1/2 large yellow onion diced into 1/2" pieces
- 1 can great northern beans drained, but not rinsed
- Large handful baby spinach leaves about 2 cups
- Granulated garlic to taste, garlic powder works too
- Kosher salt to taste
- Freshly cracked black pepper to taste
- Olive oil
- Eggs if desired
- Preheat the oven to 400 degrees. Place the chopped potatoes in a large bowl and drizzle with a couple tablespoons of olive oil. Sprinkle generously with spices and toss well with your hands to ensure everything is evenly coated. Coat a large baking sheet with oil and spread potatoes evenly across it.
- Bake the potatoes for about 30 minutes. Stirring the potatoes on the sheet every 10 minutes or so, to make sure that they are not sticking to the pan. Remove from the oven when tender and slightly crispy. (If you like them pretty crispy, an extra ten minutes should do it.)
- While the potatoes are cooking, start cooking the bacon in a large skillet, over medium high heat. Once the bacon is crispy, remove to paper towel to drain. Pour the grease out of the pan, leaving any little brown bits in the pan for extra flavor.
- Toss the onions in the skillet over medium heat. When they are almost tender, pour the beans into the skillet with the onions. Stir to combine and season with spices as desired. Continue cooking over medium heat until the liquid is absorbed, maybe 5 minutes or so. When the potatoes are finished cooking in the oven, add them to the skillet mixture and stir to combine. Add the bacon and stir again. Remove from the heat.
- Add the fresh spinach and toss gently to combine. Cover with lid for a few minutes to allow the spinach to soften slightly and just barely begin to wilt. If desired, top each serving with a soft runny egg. Enjoy!