1. For sauce, place zucchini, tomatillos, and jalapeno in a large heatproof bowl. Pour boiling water over vegetables to cover. Cover bowl; let stand 10 minutes. Drain zucchini mixture. Place in a blender with 2 Tbsp. vegetable oil, the cilantro, one-third of the garlic, and 1/4 tsp. each salt and black pepper. Cover and blend until smooth. Add sour cream and blend just until combined.

2. For hash, in an extra-large skillet cook bacon over medium until browned and crisp. Remove to paper towels to drain, reserving drippings in pan. Return pan to heat. Add potatoes, bell peppers, onion, remaining garlic, 1/2 tsp. salt, and 1/4 tsp. black pepper. Cook 15 minutes or until potatoes are browned and tender, stirring occasionally. Add spinach; stir and cover to wilt spinach.

3. Serve hash topped with bacon and drizzled with sauce.

Sweet Potato Veggie Hash:

Heat 3 Tbsp. vegetable oil in a very large skillet. Add 1 lb. sweet potatoes, cut into 1-inch cubes; 1 bulb fennel, trimmed, quartered, cored, and cut into 1-inch cubes; 2 cloves garlic, minced; 1/2 tsp. salt; and 1/4 tsp. pepper. Cook 10 minutes. Add 2 apples, cored and cut into 1-inch chunks. Cook 5 minutes more or until potatoes are browned and tender, stirring occasionally. Stir in 4 cups chopped, stemmed kale, 1 cup whole kernel corn. and 1/4 cup apple cider or apple cider vinegar. Cook and stir 2 minutes more to wilt kale. If you like, top with poached eggs. Makes 4 servings.Poach eggs in 4 cups simmering water and 1 Tbsp. vinegar 3 to 5 minutes or until whites are set.Nutrition analysis per serving: 289 calories, 5 g protein, 46 g carbohydrate, 12 g total fat (1 g sat. fat), 0 mg cholesterol, 9 g fiber, 18 g total sugar, 294% Vitamin A, 70% Vitamins C, 395 mg sodium, 15% calcium, 11% iron