Help me make Stuffed Hash Brown Pockets.
Here's a recipe for Stuffed Hash Brown Pockets:

Ingredients:

Hash Browns

• 4 lb russet potato, washed and peeled
• 1 tablespoon salt, plue 1 teaspoon, divided
• 1/2 cup all-purpose flour
• 1 cup shredded parmesan cheese
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon black pepper

Sausage Filling

• 1 medium white onion, chopped
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 lb ground sausage
• 2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon salt

Egg Filling

• 1 tablespoon olive oil
• 5 oz fresh spinach
• 6 large eggs
• 8 strips bacon, cooked, chopped
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 4 tablespoons shredded cheddar cheese
• 3 qt oil, for frying

Instructions:

1. Add the potatoes to a large pot. Cover the potatoes with cold water and season with 1 tablespoon of salt. Bring to a boil over high heat and cook until the potatoes are fork tender, about 20 minutes.
2. Make the sausage filling: Add the onion to a large skillet over medium heat and cook until translucent, about 3 minutes.
3. Add the peppers and cook until slightly tender, about 6 minutes.
4. Add the garlic and sausage. Cook until the sausage is browned, about 4 minutes.
5. Season with the paprika, cayenne, pepper, thyme, and salt and cook for another 5 minutes until seasoning is evenly distributed. Remove the pan from the heat.
6. Make the egg filling: Heat the olive oil in a large skillet over medium heat, then sauté the spinach until fully wilted, about 5 minutes.
7. Add the eggs and scramble until cooked, about 3 minutes.
8. Add the bacon, pepper, and salt and mix to incorporate. Remove the pan from the heat.
9. Transfer the potatoes to a colander and run under cold water to cool. Pat dry.
10. Using the large holes on a cheese grater, shred the potatoes into a large bowl.
11. Add the flour, Parmesan, onion powder, garlic powder, pepper, and salt. Mix together thoroughly.
12. Transfer half of the hash brown mixture to a greased 13” x 18” (33 cm x 45 cm) baking sheet and spread evenly with a spatula.
13. On the left side of the tray, spoon the egg filling into 4 evenly spaced piles. On the right side of the tray, spoon the sausage filling into 4 evenly spaced piles. Top each pile of egg filling with a tablespoon of shredded cheddar cheese.
14. Top the piles of filling with the remaining hash brown mixture and use a spatula to carefully press down the hash browns, sealing the filling inside. Use the tip of the spatula to delineate between each pocket of filling.
15. Freeze for at least 2 hours.
16. In a large pot, heat oil until it reaches 380˚F (195˚C).
17. Remove the hash browns from the freezer and use a sharp knife to cut and separate each pocket.
18. Fry the hash brown pockets in batches for 5-7 minutes, or until browned on both sides. Drain the pockets on a wire rack set over a baking sheet lined with paper towels.

Enjoy your Stuffed Hash Brown Pockets!