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).
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.
Serves 2. May be easily doubled or tripled, but the hash browns can only be cooked one batch at a time