- 2 Tablespoons olive oil
- 2 Pounds boneless pork sirloin roast, or pork sirloin chops, cut into 1/2-inch dice
- 2/3 Cups flour
- 2 Cups chicken broth
- 4 Cups baby spinach
- 4 Cups mixed frozen vegetables, thawed
- 4 Teaspoons Italian seasoning
- Salt and pepper
- 5 Cups shredded frozen hash brown potatoes
Preheat the oven to 375 degrees F. Position an oven rack about 8 inches from the broiler.
In a small stockpot or Dutch oven over medium-high heat, warm the oil. Add the pork and cook, stirring occasionally, until browned on all sides. Sprinkle in the flour and cook, stirring, for 1 minute. Add the chicken broth, stirring until smooth, and bring to a boil. Remove from heat and stir in the spinach, mixed vegetables, Italian seasoning, and some salt and pepper.
Transfer the pork mixture to a 2½-quart casserole dish, spreading it out evenly. Arrange potatoes on top and bake until heated through, about 40 minutes. Turn on the broiler and continue to cook until the potatoes are browned, about 5 minutes.