1 lb. ground pork
1 tsp. fennel seed
1 tsp. garlic powder
1/2 tsp. cumin (opt.)
1/4 tsp. salt
1/4 tsp. coarse ground pepper
4 bacon strips (opt.)
2 c. chopped onion
7 oz. (or more) chicken (or beef) stock
1 tsp. oregano
3 1/2 c. (1 lg. pkg.) frozen, diced or shredded, hash brown potatoes
1 pkg. frozen spinach
Cheese (optional)

1. Mix ground pork, fennel seed, garlic powder, cumin, salt and ground pepper, cover and refrigerate 1/2 to 1 day.

2. Next day, take large kettle and brown bacon; set aside for later. Using the grease, brown the pork mixture, adding onion (drain some grease if you wish. If you don't wish to use bacon, you may go without it).

3. Add stock, you may use more liquid than 7 ounces. Add potatoes, spinach, oregano (and more salt or pepper or garlic if you wish). Simmer.

4. Serve with crumbled bacon, cheese garnish or alone. It's even better the next day.