"Tender-crisp hash browns topped with eggs, bacon, spinach and mushrooms. Easy to make and so perfect to serve large crowds!..."
INGREDIENTS
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1 (20-ounce) package refrigerated hash brown potatoes
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4 large eggs
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2 tablespoons milk
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1 teaspoon Worcestershire sauce
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1 teaspoon hot sauce
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Kosher salt and freshly ground black pepper, to taste
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2 slices bacon, diced
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8 ounces cremini mushrooms, thinly sliced
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1 bell pepper, diced
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1 cup chopped baby spinach
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1/2 cup shredded Monterey Jack cheese, divided