1 pkg. hash browns, large size, thawed if convenient
1 (18 oz.) pkg. frozen chopped spinach, thawed and drained
1/2 c. butter
2 tbsp. dill weed
1 tbsp. salt
1 tsp. pepper
8 oz. sour cream
8 oz. cream cheese
1 c. shredded cheddar cheese
1 tsp. paprika
1 tsp. cayenne pepper

Add thawed spinach, butter and dill weed to hash browns. Add salt and pepper. Cream the sour cream and cream cheese together. Blend into potatoes and spinach mixture.

Pour into a 2 to 3 quart baking dish. Top with cheese, and sprinkle with the paprika and cayenne that have been mixed together. Cook covered at 375 degrees for 20 minutes. Uncover and cook for 10 more minutes. If potatoes were not thawed before mixing, the baking time may be a little longer. Serves 8 or 10.