Healthy Hash Browns

I'm back, dah-lings! It has been a while, and in my world you have all been terribly worried about me.

I could eat this dish everyday. It can be as easy or time-consuming as you want. I had a little time, and I actually grated two potatoes for this. It took all of seven minutes, but I kept banging my giant pink sapphire ring, and I don't like that. I may use frozen next time. I did use leftover previously frozen spinach.

My husband said there was too much spinach in this, but he hates vegetables in the morning or in eggs or on pizza or anything else! Surprise, surprise, he thought it needed more bacon. Absolutely hopeless.

Make this for when the girls are coming over for brunch.

Healthy Hash Browns

3-4 slices bacon or turkey bacon
1/4 cup chopped onion
3 cups chopped spinach
2 cups russet potato shreds (about one 2 medium potato's worth), thoroughly patted dry
3 Tbsp. sun-dried tomatoes packed in oil, drained, patted dry, chopped
Dash salt
Dash black pepper
3 dashes garlic powder

1. Cook bacon, cool, and crumble. Drain most of the fat.


2. Add onion and cook until slightly softened, about 3 minutes.

3. Add spinach to the skillet, stir often, about 3 minutes.

4. Add cooked bacon, potato shreds, tomatoes, salt, pepper, and garlic powder to the skillet. Mix. Evenly spread out the mixture in the skillet, and gently press down with a spatula.

5. Without stirring, cook until potatoes have browned, 5 - 7 minutes. (Use a spatula to check under the edges for browning.)

6. Working in sections, flip mixture over in the skillet with the spatula so the other side can brown. Cook for another 3 - 4 minutes, until thoroughly cooked and browned.

Options: Serve with low-fat sour cream and or hot sauce. I use both. You know me, too much is just enough.

Make it a meal: Serve with an egg on top--poached is nice is someone poaches it for you (too messy for me).

Wine: Champagne or Mimosas, Dah-ling!