Bacon Ranch Breakfast Hash

Cut the small yellow potatoes into forths and place in a saucepan. Fill with water until the potatoes are just covered and place over high heat. Bring to a boil. Once boiling, let cook for 5 minutes, or until slightly tender.

Meanwhile, heat a large skillet over medium heat. Fry the strips of bacon until crisp and cooked through, about 4 minutes per side. Transfer to a paper-towel lined plate and let cool.

Drain off excess bacon grease from pan, reserving about 1 tablespoon in the skillet. Place the skillet back on medium-high heat.

Once the potatoes are done boiling, drain and add to skillet with remaining bacon grease. Season with 1/2 teaspoon of kosher salt and black pepper. Cook for about 6-8 minutes, until golden brown and fork tender. Then, add the baby spinach and sauté until wilted, about 2 minutes.

Meanwhile, while the potatoes are cooking, heat a separate skillet over medium-high heat and add 1 tablespoon of olive oil. Once oil is hot, add the ground chicken thigh. Brown chicken, breaking it up with the back of a wooden spoon and season with 1/2 teaspoon kosher salt and 2 tbsp Tessamae's ranch dressing. Continue breaking up the chicken until cooked through (no longer pink) about 8 minutes. Once cooked, drain off excess fat and add to the skillet with the cooked potatoes and wilted spinach.

Now, loosely chop the bacon and add it to the hash with 2 more tablespoons Tessemae's creamy ranch dressing.

Toss until combined and remove from heat. Serve immediately or, let cool and store in glass containers and refrigerate and reheat as needed. It lasts about 5 days in the fridge.