At first glance I thought this recipe looked like a lot of work.. at least for someone that can’t function until 4 cups of coffee have slowly worked themselves into the veins. I decided to give it a shot and was able to adapt the recipe by simplifying a few of the steps without compromising the flavor. Not only did it make enough for us to have breakfast a few days in a row (plus seconds!), but it was all relatively healthy, which didn’t leave us with that groggy food coma feeling like so many big breakfasts tend to do. Cook this up for a weekend brunch with friends and reap the compliments and praises for your ‘hard work.’ 😉
Recipe adapted from Food and Wine
(makes 6 servings)
2lbs russet potatoes
6 slices of bacon
1 cup (1/2 of a large) white onion, sliced
1 Granny Smith apple, cut into ½ inch cubes
1lb salmon fillet
1-2 Tbs olive oil
¼ tsp cayenne pepper
Coarse salt and freshly ground pepper to taste
¼ cup fresh spinach, roughly chopped
Fried eggs for serving (optional)
Fresh parsley, chopped (optional)
(1.) Put the potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for 15 minutes or just until tender. (2.) Place potatoes on plate and let them cool a few minutes before handling. Peel the skins off and chop into 1 inch pieces. (3.) In a large skillet cook bacon until crisp (I usually season mine with a bit of freshly ground pepper). Place cooked bacon on a paper towel lined plate and set aside to cool before breaking into small pieces. Reserve about 2 Tbs of bacon grease in the pan. (4.) Over medium heat, add potatoes to the same skillet.
(5.) Cook for 8-10 minutes or until just browned on the bottom. Flip them, cover with foil, and cook over low heat for another 10 minutes or until tender. (6.) Stir in onion and apple. Cover and cook over medium heat for another 8-10 minutes or until apple is tender. (7.) While waiting for the apple and onion to cook in with the potatoes, turn your broiler to 525 degrees F (274 degrees C) and line a baking sheet with foil. Pour 1 to 2 Tbs of olive oil onto the pan. Rub salmon fillet in olive oil and place on the pan with the skin on the bottom. Season with cayenne pepper, salt, and pepper and place in the oven. Broil for 8-10 minutes or until salmon is flakey and cooked through. Remove from the oven and break into chunks. Discard the skin. (8.) Add salmon to the skillet along with bacon and spinach. Cook for 2-3 minutes.
Dish it up and top with a fried egg and fresh parsley.