Spicy Bacon and Apricot Hash

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Servings: 4 Prep: 25 min Cook: 10 min Dairy Free Gluten Free Paleo Cook for One Egg-Free Breakfast Make Ahead Breakfast Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Potatoes, Pickled Jalapeño Peppers, Bacon, Sea Salt, Ground Black Pepper

Ingredients

½ onion

4 medium potatoes ⚠

5 ounces dried apricots

4 tablespoons pickled jalapeño peppers, more to taste ⚠

12 slices bacon ⚠

2 teaspoons minced garlic

10 ½ ounces baby spinach

sea salt, to taste ⚠

ground black pepper, to taste ⚠

Instructions

1. Peel and finely dice onion. Peel and dice potatoes into small cubes. Chop apricots into chunks. Slice pickled jalapeños into rings, if needed.

2. Slice bacon cross-wise into 1/4 inch slices.

3. Heat a skillet over medium-high heat. Place bacon in skillet and cook until crispy, or done to your liking.

4. Remove bacon from pan and set aside.

5. In one layer, add potatoes to pan and cook, undisturbed, for 5 minutes or until brown on bottom.

6. Flip potatoes and cook for 3-5 minutes on other side, or until browned and cooked through.

7. Add onions and garlic to potatoes and stir to combine. Let cook for 1 minute to soften onions.

8. Add bacon back to pan along with chopped apricots and jalapeño rings. Stir to combine, then add spinach.

9. Cook until spinach is cooked down and hash is warmed through, about 3-5 minutes. Add salt and pepper. Enjoy!