Potato and Spinach Hash

This sweet and savory hash works for breakfast, lunch or dinner, making it a true multi-tasker. You can use kale in lieu of the spinach, if you like. This recipe serves two.

PREP TIME: 10 minutes
COOK TIME: 30 minutes

6 Yukon Gold or yellow potatoes, cut in half
6 slices center-cut bacon, chopped
1/2 pound fresh spinach leaves
1/2 yellow onion, chopped
4 cornichons, chopped
2 eggs, poached or fried
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper, to taste

Parboil the potatoes: Bring a pot of water to a boil and salt liberally. Cook potatoes for 7-8 minutes, until they are slightly fork tender. Drain and set aside.

Heat a large skillet to medium-high. Cook bacon until it is crisp, about 4-5 minutes. With a slotted spoon, remove bacon pieces and drain on a paper towel.

In the same pan, add butter and olive oil. Add onions and sauté for 5 minutes, until onions become translucent. Add potatoes and smash lightly with a fork. Let potatoes and onions cook until potatoes are crispy on the outside and fork-tender, about 7-8 minutes. Add in bacon and spinach and cook until spinach begins to wilt, about 2 minutes.

To serve, place hash on individual serving dishes, top with an egg and garnish with cornichons. Season with salt and pepper to taste and serve immediately.