INGREDIENTS

• 1 carton (4.2 oz.) Hungry Jack® Original Hashbrowns
• 3-4 strips diced bacon (4 oz.)
• 1/3 cup chopped onion
• 1/3 cup mayonnaise
• 3 tablespoons cider vinegar
• 1 tablespoon granulated sugar
• 1/2 cup diced red bell pepper
• 1/2 cup thinly sliced celery
• 2 tablespoons chopped parsley
• Baby spinach or greens for serving

INSTRUCTIONS

1. Prepare Hungry Jack® Original Hashbrowns according to package instructions.
2. Heat a 9-10-inch non-stick skillet over medium-low heat. Add bacon and onion; cook stirring frequently until bacon is cooked and fat is rendered, 10-15 minutes. Stir in potatoes.
3. Cover pan and cook potatoes on low heat for 5 minutes, stirring once. Potatoes do not need to brown. Remove pan from heat.
4. Stir mayonnaise, vinegar and sugar in a small bowl. Add to potatoes with bell pepper, celery and parsley; mix well. Serve warm or room temperature on a bed of greens.

Variation

1. For a lighter version, use light mayonnaise or substitute 2 tablespoons olive oil for mayonnaise.