6 to 8 cups frozen shredded hash brown potatoes (available in grocery stores)
2 tablespoons diced red onion
1/4 cup diced fresh tomatoes
1/3 cup crumbled cooked bacon
1 cup fresh baby spinach
1 cup (4 ounces) shredded Monterey Jack cheese
Preheat oven to 400 degrees.
Spray a large ovenproof plate or platter with nonstick spray (or two smaller plates may be used). Set aside.
Cook hash browns according to package directions (Hint: do not stir hash browns or they will never brown). Spread evenly over plate (or plates). Sprinkle with onions, tomatoes and bacon. Arrange spinach over top. Sprinkle evenly with cheese.
Bake 5 to 7 minutes, or until cheese melts and bubbles.
Serve with horseradish dill sour cream sauce on the side.
Serves 2. May be easily doubled or tripled, but the hash browns can only be cooked one batch at a time.