Start your weekend out right with our Hash Brown, Bacon & Spinach Bake. Our Hash Brown, Bacon & Spinach Bake is an egg based dish that is sure to please.
What You Need
Original recipe yields 12 servings
8 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
6 cups chopped fresh spinach
1 Tbsp. minced garlic
3 cups ORE-IDA Potatoes O’Brien, thawed
12 egg s
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 lb. (8 oz.) VELVEETA®, cut into 1/4-inch cubes
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Let's Make It
Heat oven to 350ºF.
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
Add spinach and garlic to reserved drippings in skillet; mix well. Cook 3 min., stirring frequently; spoon into large bowl. Add potatoes; mix lightly. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Whisk eggs in medium bowl until blended; stir in sour cream. Pour over potato mixture; spread to completely cover potato mixture. Top with VELVEETA and bacon.
Bake 40 min. or until center is set.
Keeping It Safe
Always serve egg-based dishes immediately after cooking to prevent bacterial growth. Be sure to cook until the eggs are completely set. Avoid recipes which call for partially cooked or raw eggs.
Serve this delicious potato casserole as part of your next brunch menu. Then, brighten up the table with a colorful fruit salad.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.