Bacon Ranch Breakfast Hash
Total Time
0 seconds
Rating
0 out of 5 stars
(0)
Ingredients
- 1 lb. "two-bite" sized yellow potato (or known as the .75" sized)
- 4 strips of nitrate and sugar-free bacon (I use Nature's Rancher brand)
- 1 tbsp olive oil
- 1 lb. ground chicken thigh
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 tbsp Tessamae's ranch dressing, plus more for serving if desired
- 2 cup baby spinach
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Preparation
Step 1
Cut the small yellow potatoes into forths and place in a saucepan. Fill with water until the potatoes are just covered and place over high heat. Bring to a boil. Once boiling, let cook for 5 minutes, or until slightly tender.
Step 2
Meanwhile, heat a large skillet over medium heat. Fry the strips of bacon until crisp and cooked through, about 4 minutes per side. Transfer to a paper-towel lined plate and let cool.
Step 3
Drain off excess bacon grease from pan, reserving about 1 tablespoon in the skillet. Place the skillet back on medium-high heat.
Step 4
Once the potatoes are done boiling, drain and add to skillet with remaining bacon grease. Season with 1/2 teaspoon of kosher salt and black pepper. Cook for about 6-8 minutes, until golden brown and fork tender. Then, add the baby spinach and sauté until wilted, about 2 minutes.
Step 5
Meanwhile, while the potatoes are cooking, heat a separate skillet over medium-high heat and add 1 tablespoon of olive oil. Once oil is hot, add the ground chicken thigh. Brown chicken, breaking it up with the back of a wooden spoon and season with 1/2 teaspoon kosher salt and 2 tbsp Tessamae's ranch dressing. Continue breaking up the chicken until cooked through (no longer pink) about 8 minutes. Once cooked, drain off excess fat and add to the skillet with the cooked potatoes and wilted spinach.
Step 6
Now, loosely chop the bacon and add it to the hash with 2 more tablespoons Tessemae's creamy ranch dressing.
Step 7
Toss until combined and remove from heat. Serve immediately or, let cool and store in glass containers and refrigerate and reheat as needed. It lasts about 5 days in the fridge.
Step 8
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