Gussied-Up Breakfast Grits

🥘 Ingredients

• Roma tomato
  4 unit
• Yukon Gold potatoes
  24 oz
• bacon
  6 oz
• butter
  2 tbsp
• grits
  1 c
• pepper
  1 unit
• red onion
  2 unit
• salt
  1 unit
• spinach
  10 oz
• vegetable oil
  2 tbsp

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

   Preheat oven to 400 degrees F. Quarter Roma tomato lengthwise. Cut Yukon Gold potatoes into 1/2-inch cubes. Halve, peel, and dice red onion into 1/2-inch pieces.

   Roma tomato: 4 unit, Yukon Gold potatoes: 24 oz, red onion: 2 unit
2. 

   2

   Spread out tomatoes on a lightly oiled baking sheet with vegetable oil . Season with salt and pepper . Roast in oven until soft and jammy, 15-20 minutes. Meanwhile, bring 2 cups of water and a pinch of salt to a boil in a small pot .

   vegetable oil: 2 tbsp, salt: 1 unit, pepper: 1 unit
3. 

   3

   Place half the bacon in a large pan over medium-high heat (use the rest as you like). Cook until bacon is crispy, 3-6 minutes per side. Remove from pan and set aside to drain on paper towels. Keep any rendered grease in pan.

   bacon: 6 oz
4. 

   4

   Add potatoes and onion to same pan. Cook, tossing, until potatoes are crisp and onion is very soft, 15-20 minutes. (TIP: Add a drizzle of oil if pan seems dry.) Season with salt and pepper. Stir spinach into pan, tossing to wilt. Season with salt and pepper.

   spinach: 10 oz
5. 

   5

   Once water is boiling, slowly pour grits into pot while whisking to combine. Lower heat and reduce to a simmer. Cook until grits are thick and creamy, about ⏱️ 10 minutes . Stir in 1 TBSP butter and season to taste with salt and pepper. TIP: If grits become stiff, add a splash of water to loosen.

   grits: 1 c, butter: 2 tbsp
6. 

   6

   Divide grits between plates and top with hash and tomatoes. Crumble bacon over top and serve.