- 1 tablespoon cooking fat of your choice - I used bacon fat
- 16 oz. frozen shredded hash browns
- 2 teaspoons seasoned salt - I used Kinder's Buttery Garlic & Herb Seasoning
- 3 cloves garlic, crushed and minced
- 1 small yellow onion, peeled and finely chopped
- 1 bell pepper, cored and finely chopped - I used a green pepper
- 8 oz. spinach, chopped
- 1 medium tomato, chopped
In a large skillet, heat the cooking fat of your choice over medium-high heat. When the bottom of the skillet is evenly coated in hot cooking fat, add the hash browns and allow them to cook - undisturbed - for 4-5 minutes before flipping and repeating on the other side. Then add the seasoning, garlic, onion, and bell pepper. Continue cooking and flipping, allowing for 3-4 minutes of cooking time between flips.
After about 9-12 minutes of cooking, add the spinach and continue cooking the same way another 6-8 minutes or until the spinach is wilted and the hashbrowns are lightly browned at the edges. Taste and adjust seasoning as needed.
Serve alongside your breakfast favorites topping with fresh chopped tomato.
- Yields: 4 servings
- Preparation Time: 30 minutes
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