One of the things that didn’t make my list of “Things My 21-Year-Old Self Would Be Embarrassed to Know About My 28-Year-Self” post is my Saturday morning routine. For the past couple months, I’ve kicked off the weekend by rolling out of bed, only to roll onto the couch and watch back-to-back cooking shows on Food Network, specifically, The Pioneer Woman, Barefoot Contessa, and of course, Giada at Home.
While I don’t know what’s more embarrassing—that I do this or that I just admitted to you that I do this—what I do know is Giada looks like a real-life caricature of herself. Like, literally, if the woman went to a theme park in her denim cut offs, holding an oversized stuffed animal that her husband won for her buy tossing rings onto something, munching on a churro and passed a caricature stand where they draw you with an oversized head, teeth, and boobs bobbling atop a teeny, tiny body, that’d be her IRL.
Despite the line of medical marvel Giada walks each day by miraculously NOT toppling over, the woman does manage to come up with some clever recipes, even if they haven’t been Italian since 2007. This past weekend, she whipped up a kind of hash with salami, bacon, and spinach that I knew Kyle would love.
I made the predictable swap of cauliflower for potatoes and added an extra egg to the recipe, because why not, and was incredibly happy with how it turned out.
All in, this hash will take about an hour to make, what with all the chopping and the sautéing of veggies, but if the life-sized bobble-head can persevere through her deformity and finish it, so can you!
Salami, Spinach, and Bacon Hash
Makes 5 large servings
Adapted from Giada at Home
- 5 pieces bacon, chopped into 1/2 inch cubes
- 1 medium head cauliflower, chopped into 1 inch chunks
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. olive oil
- 1 medium onion, diced
- 1 yellow bell pepper, seeded and chopped into 1/2 inch pieces
- 3 cups baby spinach
- 3-5 ounces dry salami, cut into 1/2 inch cubes (I used 5 and felt like we had a LOT of meat in here, so I would probably use only 3 ounces next time)
- 1/2 tsp nutmeg
- 5 eggs
2. Saute the cauliflower in the pan of bacon fat. Add salt and pepper. Stir frequently until cauliflower is tender and browned on all sides--about 20 minutes. Remove cauliflower from the pan and drain on paper towel.
3. Add olive oil, onion, and bell pepper to the pan with a pinch of salt and pepper. Saute until onions are soft and translucent.
4. Add spinach, salami, and nutmeg and more salt to taste. Saute until spinach is wilted, about 3 minutes.
5. Stir back in the bacon and cauliflower and heat through.
6. Roughly space out 5 indentations in the hash. On top of each indentation, crack an egg. Cover pan with lid to allow eggs to cook through (I like my runny, which took about 3 minutes).
7. Cut into hash like a pie and serve hot.