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Baked Eggs With Creamy Spinach Hash Browns


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2 cups frozen Southern-style hash brown potatoes (12 oz.)

1 cup sliced mushrooms (3 oz.)

1/4 cup water

2 cups baby spinach (2.5 oz.)

1/2 cup sour cream

1/2 cup shredded cheddar cheese (2 oz.), DIVIDED

1 tsp. dried dill weed

4 eggS

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