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Spinach and Chicken Hash Brown Patties


Spinach and Chicken Hash Brown Patties:

1 1/2 cup chopped frozen spinach, defrosted and squeezed dried
1 1/2 cup (1/4" diced) store bought rotisserie chicken
1 pkg. (20.4 oz.) shredded hash browns, defrosted if frozen 
2 cups shredded cheese blend (cheddar/jack, pizza blend, Mexican blend etc.)
1 1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. Tabasco Pepper Sauce, or to taste
2 eggs
1 tbsp. (or more) olive oil


Note: The Tabasco gives the hash browns a little heat. For a milder taste, reduce to 3/4 teaspoon or less.

Thoroughly combine all ingredients, except for oil,  in a large mixing bowl. 

Add a generous 1 tsp. of oil to the bottom of a large preheat nonstitck skillet on medium heat. Scoop up and lightly pack hash brown mixture into a 1/4 cup measuring cup. Drop gently into skillet, pressing gently to flatten into 1/2-inch thick patties. Make enough patties to fill pan without touching each other. Cook for 3 to 4 minutes or until the bottom develops a brown crust. Turning them over before the crust crisps may result in breakage. Turn over and cook for 2-3 minutes or until patties become brown and crusty. Continue cooking patties, adding oil as needed. Subsequent batches may require less time to cook. Makes about 20.


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