Recipes and Cooking Spinach and Bacon Hash With Tomatillo Sauce 5.0 (1) 1 Review To make a speedy version of this hash, serve with guacamole instead of Tomatillo Sauce (skip Step 1 and omit zucchini, tomatillos, jalapeno, cilantro, and sour cream). By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Updated on June 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 small zucchini, halved and chopped 3 fresh tomatillos, husked, rinsed, and chopped ½ jalapeno pepper, stemmed and seeded 2 tablespoon fresh cilantro leaves 3 cloves garlic, minced 2 tablespoon sour cream 6 slices bacon 1 pound small Yukon gold potatoes, quartered 2 bell peppers, chopped 1 medium onion, chopped (1 cup) 4 cup baby spinach Directions For sauce, place zucchini, tomatillos, and jalapeno in a large heatproof bowl. Pour boiling water over vegetables to cover. Cover bowl; let stand 10 minutes. Drain zucchini mixture. Place in a blender with 2 Tbsp. vegetable oil, the cilantro, one-third of the garlic, and 1/4 tsp. each salt and black pepper. Cover and blend until smooth. Add sour cream and blend just until combined. For hash, in an extra-large skillet cook bacon over medium until browned and crisp. Remove to paper towels to drain, reserving drippings in pan. Return pan to heat. Add potatoes, bell peppers, onion, remaining garlic, 1/2 tsp. salt, and 1/4 tsp. black pepper. Cook 15 minutes or until potatoes are browned and tender, stirring occasionally. Add spinach; stir and cover to wilt spinach. Serve hash topped with bacon and drizzled with sauce. Sweet Potato Veggie Hash: Heat 3 Tbsp. vegetable oil in a very large skillet. Add 1 lb. sweet potatoes, cut into 1-inch cubes; 1 bulb fennel, trimmed, quartered, cored, and cut into 1-inch cubes; 2 cloves garlic, minced; 1/2 tsp. salt; and 1/4 tsp. pepper. Cook 10 minutes. Add 2 apples, cored and cut into 1-inch chunks. Cook 5 minutes more or until potatoes are browned and tender, stirring occasionally. Stir in 4 cups chopped, stemmed kale, 1 cup whole kernel corn. and 1/4 cup apple cider or apple cider vinegar. Cook and stir 2 minutes more to wilt kale. If you like, top with poached eggs. Makes 4 servings.Poach eggs in 4 cups simmering water and 1 Tbsp. vinegar 3 to 5 minutes or until whites are set.Nutrition analysis per serving: 289 calories, 5 g protein, 46 g carbohydrate, 12 g total fat (1 g sat. fat), 0 mg cholesterol, 9 g fiber, 18 g total sugar, 294% Vitamin A, 70% Vitamins C, 395 mg sodium, 15% calcium, 11% iron Rate it Print Nutrition Facts (per serving) 428 Calories 30g Fat 30g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 428 % Daily Value * Total Fat 30g 38% Saturated Fat 9g 45% Cholesterol 41mg 14% Sodium 901mg 39% Total Carbohydrate 30g 11% Total Sugars 7g Protein 12g Vitamin C 71.1mg 356% Calcium 65mg 5% Iron 1.8mg 10% Potassium 465mg 10% Folate, total 78.4mcg Vitamin B-12 0.3mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.