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1
Place bacon in cast iron skillet and cook for 5 mins per side (note: cook in batches of four and bacon should be pliable).
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2
Place cooked bacon on paper towel.
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3
Repeat until all 12 slices are done.
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4
Pour off the rendered fat into baking dish.
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5
Toss pine nuts in the rendered fat and bake in a 400-degree oven for 4 minutes Set aside.
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6
Return the pan to stove on medium heat and cook Simply Potatoes Hashbrowns according to stovetop directions.
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7
While potatoes cook rinse and pat dry the spinach leaves and green onions.
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8
Chop the green onions and place into bowl for vinaigrette.
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9
Separate the spinach leaves from the stem.
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10
Chop stems and place in vinaigrette bowl.
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11
With hashbrowns done and still in the pan mash the butter and heavy cream into the cooked potatoes.
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12
Salt and pepper to taste.
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13
Put the white wine vinegar, honey and apricot preserves into the vinaigrette bowl and stir to mix.
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14
Slowly whisk garlic flavored olive oil into the mixture.
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15
Salt and pepper to taste.
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16
Place potatoes mixture along the strip of bacon, layer atop of that spinach leaves and sprinkle with lemon zest.
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17
Roll and secure the roulade with tooth pick and place on to serving dish.
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18
Repeat to make 12 rolls.
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19
Spoon vinaigrette over the entire plate.
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20
Sprinkle toasted pine nuts and dehydrated corn over the dish and serve.
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21
Enjoy!
