Baked Potato Eggs

2 cups southern style hash brown potatoes (about 12 oz)
6 oz sliced fresh mushrooms
1/4 cup water
6 oz fresh spinach
1/2 cup sour cream
2 oz shredded cheddar cheese
2 tsp dried chives
5 eggs

Preheat oven to 350.  Coat skillet with nonstick cooking spray or a light coating of olive oil.  Heat skillet.  Once skillet is hot, add potatoes, mushrooms and water.  Spread in an even layer.  Cover and cook 8 minutes.  Remove cover and turn potatoes. Decrease heat to med-low and cook uncovered until vegetables are soft, about 6 minutes.  Spoon into mixing bowl.  Add spinach, sour cream, 1/4 cup cheese, and chives.  Stir until well blended. 

Coat 2 quart baking dish with nonstick cooking spray.  Pour potato mixture into dish.  With back of spoon, make 5 indentions in potato mixture.  Break and slip an egg into each indentation.  Sprinkle dish with remaining 1/4 cup cheese. 

Bake until whites are completely set and yolks begin to thicken but are not hard, about 20-23 minutes.

Serves 5