For the sauce, place zucchini, tomatillos, and jalapeño in a large heatproof bowl. Pour boiling water over the vegetables until covered. Cover the bowl and let stand 10 minutes. In a food processor, add 2 tsp olive oil, 1 garlic glove, 1/2 tsp each salt and pepper, and the cilantro. Drain the vegetable mixture and add to the food processor. Cover and blend until smooth. Add sour cream and blend until mixed.

Heat 1 tsp olive oil and sriracha in a very large skillet over medium heat. Add diced chicken and cook until no longer pink. Remove chicken from skillet and set aside, keeping warm.

Add bacon to skillet and cook until browned and crisp. Remove bacon and keep warm with the chicken. Reserve the drippings in the pan.

Add potatoes, bell pepper, onion, 2 cloves garlic, and 1/2 tsp each salt and pepper. Cook until potatoes are tender and browned, approximately 15 minutes. (They brown better if stirred minimally).

Add spinach and stir to wilt. Return chicken and bacon to skillet and stir to combine.

I plate this hash with an over easy egg on top, then drizzled with a generous serving of the tomatillo sauce. Enjoy!