Southern-Style Breakfast Grits with Bacon, Roasted Tomatoes and Spinach Potato Hash

If you think grits are only for shrimp, it’s time to think again. This creamy cornmeal porridge is a beloved Southern breakfast staple and for good reason-it’s comforting, versatile and pairs beautifully with classic morning flavors. In this recipe, we’re taking grits to the next level by topping them with crispy bacon, jammy roasted tomatoes and a hearty spinach and potato hash cooked in bacon drippings.

The result is a satisfying, all-in-one breakfast that’s packed with texture and flavor. The creamy grits provide a perfect base for the savory hash and sweet tomatoes, while the bacon adds a salty crunch. Whether you’re a grits enthusiast or a newcomer, this dish is sure to become a morning favorite.

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Ingredients

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

3 ounce BaconView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.5 cup GritsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Quarter the Roma tomatoes lengthwise. Cut the potatoes into ½-inch cubes. Halve, peel and dice the red onion into ½-inch pieces.
2. Spread the tomatoes on a lightly oiled baking sheet, season with salt and pepper and roast 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.
3. Place half the bacon (about 3 ounces) in a large skillet over medium-high heat. Cook until crispy, 3-6 minutes per side. Transfer to paper towels to drain, leaving the rendered fat in the pan.
4. Add the diced potatoes and onion to the same skillet. Cook, stirring occasionally, until the potatoes are crisp and the onion is very soft, 15-20 minutes. (Add a drizzle of oil if the pan seems dry.) Season with salt and pepper. Stir in the spinach and cook until wilted, about 2 minutes. Season again if needed.
5. Once the water is boiling, slowly pour in the grits while whisking constantly. Reduce heat to low and simmer, stirring occasionally, until thick and creamy, about 10 minutes. Stir in the butter and season with salt and pepper. If the grits become too stiff, add a splash of water to loosen.
6. Divide the grits between plates. Top with the spinach-potato hash and roasted tomatoes. Crumble the bacon over the top and serve immediately.

Recipe Tips

FAQ

Can I use quick-cooking grits instead of regular grits?

Yes, but the cooking time will be shorter. Follow the package instructions for quick grits and adjust the liquid accordingly.

Can I make this recipe vegetarian?

Absolutely. Omit the bacon and cook the hash in vegetable oil instead of bacon drippings. You can also add a sprinkle of smoked paprika for a smoky flavor.

How do I store leftovers?

Store the grits, hash and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the grits with a splash of water or milk to restore creaminess.