Loaded baked potato lasagna, store-bought version

Bake the frozen hash brown patties on a wire rack in a convection oven until crisp.

Bake two pounds of thick cut bacon on aluminum foil at 375F until crisp, drain on paper towels and save the fat.

Chop the broccoli into florets and steam about eight minutes, then shock in ice water about a minute, drain and pat thoroughly dry, then chop fine.

Assemble in a lasagna pan: a thin layer of chili, the darkest crispest hash browns, chili, chopped broccoli, crumbled bacon and yellow cheddar; repeat to the brim.

Cover with foil and bake at 375F for 30 minutes, uncover and bake another 10 to brown, then rest 15 minutes before slicing.

Serve with sour cream and sliced scallions.