Spinach and Bacon Hash With Tomatillo Sauce

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(1)

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).

Spinach and Bacon Hash with Tomatillo Sauce
Photo: Carson Downing
Hands On Time:
25 mins
Total Time:
40 mins
Servings:
4

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

  1. 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.

  2. 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.

  3. 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

Nutrition Facts (per serving)

428 Calories
30g Fat
30g Carbs
12g Protein
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.

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