Preheat oven to 375 degrees. Line a large baking sheet with unbleached parchment paper. Arrange turkey bacon on prepared pan in one layer. Bake until dry on top side, about 15 minutes and turn over. Bake until crisp on both sides, another 8-10 minutes. Chop and set aside.

In a large skillet (12-14”), warm 2 Tablespoons of olive oil over medium heat. Add the onion and sauté until tender and translucent, about 5-6 minutes. Add the hashbrowns and sauté until cooked, about 10-15 minutes. Add the spinach, a pinch of salt and pepper, and sauté until wilted, about 3 minutes. Transfer to a large mixing bowl.

To the mixing bowl add the reserved chopped bacon, eggs, milk, ½ teaspoon salt, pepper to taste, and cayenne. Stir to combine well.

Grease a 10-inch baking dish or cast iron skillet, or an 11 x 7-inch baking dish. Transfer mixture to the baking dish and bake at 375° for 50-60 minutes or until set and browned on top. Or cover and refrigerate overnight. Do not make mixture the night before with fresh potatoes -- it will turn grey. That will not happen with frozen. Uncover before baking. You can also bake this in a 12-inch cast iron skillet or a 13 x 9-inch baking dish for less time (and more crispy surface area.)