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.