This post is sponsored by Honeysuckle White. All thoughts and opinions are my own!
“I could eat breakfast for every meal,” is a common phrase spoken in our house. For us, breakfast is a feast that should be enjoyed anytime of the day and a sweet luxury when indulged in at our favorite restaurants. Simple ingredients like eggs, potatoes, and bacon all feel elevated though when combined into an elegant skillet dish and these are dishes I choose most often when we go out for a family brunch.
Why do I feel I have to go out to eat to enjoy a skillet dish?
Well, I don’t feel that way anymore!
There is no need to spend a fortune dining out when you can enjoy this breakfast treat at home! Today’s recipe is created in partnership with with Honeysuckle White as we put their delicious Smoked Turkey Bacon to work in this beautiful Spinach & Turkey Bacon Skillet Dish. Thanks to their commitment to keep their products affordable for their consumers, all while retaining the highest quality meats, this entire skillet dish will cost you less than one meal out.
One of the reasons I really love these skillet dishes is that this can be a great way to put leftover ingredients to work in your kitchen. Thanksgiving season, as we have discovered, is when our fridge is loaded with odds and ends that need to be used. Last night’s roasted potatoes, for example, can be used as the base in your skillet. Odds and ends from your produce drawer, like mushrooms or spinach, can be woven into your potato base. Goat, parmesan, cheddar, or blue cheese can also be added for a creamy element.
One thing that I bet you not to sacrifice though is the salty addition of the bacon for a perfect finishing touch on your dish.
Turkey bacon is a great way to get that salty addition, but with 50% less fat in your dish, giving you all the flavor without all the guilt.
If you are gluten-free, you’ll be happy to know that this bacon is a gluten-free product. It also contains no added hormones or steroids and no growth-promoting hormones. They even let you virtually meet the farmers on their products so you can get to know exactly where your meat is coming from.
One of my favorite food combos is spinach and sun-dried tomatoes and I thought the addition of these would compliment this dish perfectly. To save time, look for bags of already julienned sun-dried tomatoes to save you some chopping time in the kitchen.
To save even more time on this dish, I’ve discovered that my Instant Pot is an incredible gift for making quick work of cooking potatoes for the week. Simply add a cup of water to the bottom of the pot, pierce your potatoes (I put in as many as I can fit!), lock the lid, and cook on manual pressure for 10 minutes. I then quick release the pressure and dice up the potatoes for our dishes or make delicious baked potatoes out of them by finishing them in the oven for 15-20 minutes at 450 degrees, slathered in olive oil and rolled in kosher salt!
If you don’t have a pressure cooker, you can still make quicker work by starting those potatoes in the microwave, a technique that we have used often in our house. Once again, just prick the potatoes and then microwave on high for five minutes. Give them a few minutes to cool, and then you can start chopping them into cubes for your skillet.
I hope this dish inspires you to create your own skillet dish in the kitchen and, perhaps, put a few of those delicious Thanksgiving leftovers to work in a skillet of your own.
For more great turkey inspiration, be sure to check out my Slow Cooker Thanksgiving Turkey that I also created this month!
Spinach and Turkey Bacon Skillet Dish
Recipe Type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 4 servings
Serve this healthy skillet dish packed with veggies and protein for your next brunch with any combination of odds and ends in your refrigerator. This recipe is a gluten-free crowd pleaser!
- 2 russet potatoes, scrubbed (skin left on)
- 3 slices Honeysuckle White Smoked Turkey Bacon
- 1 tablespoon extra-virgin olive oil
- 3 cups baby spinach
- 1/2 cup sun-dried tomatoes, julienned
- 1/8 teaspoon salt
- 4 large eggs
- Freshly ground pepper
- Prick potato in several spots in a fork; microwave on High for 4 minutes. Let cool for 5 minutes, then chop into 1/2-inch cubes.
- Meanwhile, cook bacon over medium-high heat in a skillet until crisp (following directions on packaging for timing). Remove the bacon from the skillet, but leave the bacon drippings in the pan. Add oil, diced potatoes, and sun-dried tomatoes and cook, stirring frequently, until the potatoes are browned, about 5 minutes. Add spinach; stir to combine and just wilt, about 1 minute. Season with salt.
- Make 4 wells in the center of the hash and crack one egg into each well. Reduce the heat to medium and cook until the eggs are partially set, 2 to 3 minutes. Cover with a lid and cook until the eggs whites are completely set, 1 to 2 minutes. Chop the bacon and sprinkle on top. Garnish with a generous grinding of pepper.
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This post is sponsored by Honeysuckle White. All thoughts and opinions are my own!
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