1 medium onion
1 pkg thick cut hickory smoked bacon
1 pkg frozen shredded hashbrowns
1 can salsa (or Rotel)
Brown hashbrowns in oven according to package. Cut up bacon into chunks, fry. Remove from pan (without draining) and place on plate with paper towels to soak up grease. Chop onion and fry in bacon grease until soft, drain and place on plate with paper towels to soak up excess grease. In a casserole dish, mix hashbrowns, bacon, 2 tablespoons diced jalapenos, onions, and salsa. Top with cheese.
Bake at 350 for 15 minutes. Best served with tobasco or habanero hot sauce.