Ham and Hash Brown Breakfast Bake

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In 12-inch nonstick skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons bacon drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes, stirring occasionally, until tender and golden. Reduce heat to medium-low; stir in butter until melted. Remove from heat.

Squeeze excess moisture from potatoes. Add potatoes, soup, sour cream, cheese, ham, pimientos, mustard, salt and pepper to skillet; stir to combine. Spoon mixture into baking dish.

Cover; bake 45 minutes. Uncover; sprinkle with reserved bacon. Bake 15 minutes longer or until browned. Let stand 10 minutes before serving. Garnish with chives.