Ingredients
- 3 slices center-cut bacon or turkey bacon
- 1/4 cup chopped red onion
- 3 cups chopped spinach leaves
- 2 cups russet potato shreds (about one 12-oz. potato's worth), thoroughly patted dry
- 2 tbsp. sun-dried tomatoes packed in oil, drained, patted dry, roughly chopped
- Dash salt
- Dash black pepper
- Optional topping: fat-free sour cream
Preparation
Step 1
Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Remove bacon from skillet and, once cool enough to handle, chop or crumble and set aside.
Remove skillet from heat. If needed, clean and dry. Re-spray skillet with nonstick spray, and return to medium heat on the stove. Add onion and, stirring occasionally, cook until slightly softened, about 3 minutes.
Add spinach to the skillet and, stirring often, continue to cook until spinach has wilted and excess moisture has evaporated, about 3 minutes. Add cooked bacon, potato shreds, tomatoes, salt, and pepper to the skillet. Mix thoroughly. Evenly spread out the mixture in the skillet, and gently press down with a spatula.
Without stirring, cook until potatoes have browned, 5 - 7 minutes. (Use a spatula to check under the edges for browning.)
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.
If you like, top with fat-free sour cream. Enjoy!