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BLT Hashbrowns

BLT Hashbrowns


  • 1 1/2 cups spinach, shaved
  • 1/2 cup bacon, diced and crisped
  • 1 cup grated Jack Cheese
  • 1/4 cup diced tomatoes
  • 1/4 cup red onion, diced and gently sautéed
  • 1 plate Idaho® russet hashbrown potatoes


  1. Place potatoes on oven-safe plate.
  2. Layer all ingredients on top of hashbrowns with cheese as the last layer.
  3. Bake in oven until golden brown.

Yield: 4 servings

Serving option: Top with horseradish and low-fat sour cream.

Chef’s note: For lower fat and fewer calories, use turkey bacon and low-fat Jack cheese.

Recipe courtesy of Lynn Winter, Lynn’s Paradise Café, Louisville, Kentucky.

Recipe and photo credit (used with permission): Idaho Potato Commission

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