---
title: Gussied-Up Breakfast Grits
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/gussied-up-breakfast-grits-58acaffcc6243b4f7d5ff8c3
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Gluten Free
rating: 4.0
rating_count: 1900
source_chef: Recipe Development Team
nutrition:
  calories: 570
  protein: 15
  fat: 27
  saturated fat: 10
  carbohydrates: 72
  sugar: 9
  fiber: 10
  cholesterol: 45
  sodium: 380
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Grits/gussied-up-breakfast-grits.avif"
---

Preheat oven to 400 degrees F. Quarter @Roma tomato{4%unit} lengthwise. Cut @Yukon Gold potatoes{24%oz} into 1/2-inch cubes. Halve, peel, and dice @red onion{2%unit} into 1/2-inch pieces.

Spread out tomatoes on a lightly oiled #baking sheet{} with @vegetable oil{2%tbsp}. Season with @salt{1%unit} and @pepper{1%unit}. 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{}.

Place half the @bacon{6%oz} 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.

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{10%oz} into pan, tossing to wilt. Season with salt and pepper.

Once water is boiling, slowly pour @grits{1%cup} 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{2%tbsp} and season to taste with salt and pepper. TIP: If grits become stiff, add a splash of water to loosen.

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