Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

BLT Fries




Source of Recipe


Lynn's Paradise Cafe


List of Ingredients




6 cups frozen shredded hash brown potatoes
2 tablespoons diced red onion
1/4 cup diced fresh tomatoes
1/3 cup bacon -- cook/crumble
1 cup fresh baby spinach
1 cup shredded Monterey jack cheese


Recipe



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.