Place the potatoes and water in a microwave-safe dish.

Microwave, covered, on high until the potatoes are tender, about 3-4 minutes.

Drain and set aside.

In a small bowl, mix brown sugar, cider vinegar, Dijon mustard, thyme, and black pepper.

In a large skillet, heat olive oil over medium-high heat.

Sauté chopped onion and sliced kielbasa until the onion is tender.

Add the cooked potatoes to the skillet; cook and stir until lightly browned, about 3-5 minutes.

Stir in the brown sugar mixture; bring to a boil.

Reduce heat and simmer, uncovered, for 2 minutes, stirring occasionally.

Stir in the fresh baby spinach until wilted, then add the crumbled bacon.

Serve hot.