Spinach and Chicken Hash Brown Patties

These Spinach and Chicken Hash Brown Patties are crispy on the outside and tender on the inside. You can freeze the extras and nuke them for a quick breakfast or snack on the go!

Hi there! I hope you all had a good week. Did you clean out the leftovers from this week’s festivities to make room in your fridge for the grocery items you’ll need for the coming week? I did that today. We gave away what we could, but plenty remained, and the family has grown tired of eating the same dishes. As much as I feel guilty about throwing away food, it feels much better to clear out the “bad stuff” to make room for healthier options. I felt so overindulged that I made a massive pot of vegetable soup using what seemed like every vegetable under the sun. That will be my lunch for the next few days. My body craves vegetables not slathered in cheese, cream sauce, or butter!

One item I needed to make room for was hash browns. They actually underwent a couple of transformations before becoming patties. I initially wanted to create meatball-sized hash brown bites coated with a thin layer of breadcrumbs. After baking, the bottoms turned out nice and crunchy, while the rest of the outer layer had a slight chewiness from the breadcrumbs, even with a coating of cooking spray. However, I decided to try something new. While I could have opted to fry them, I wanted to avoid that high-fat cooking method. Plus, the hash browns looked rather dull with the breading layer.

Moving on to the second phase, I tried making meatball-sized hash browns without the breadcrumb coating. The result was a crunchy, brown bottom and a tender top, with green spinach woven through the light hash browns, providing an attractive color contrast. Ultimately, I concluded that the crunchy, crispy texture was the best feature, and I wanted more of it. It needed to be crispy on both the bottom and top. So, I decided to make skillet-browned hash brown patties to enhance their color and crunch. Sometimes, sticking to the standard method is the best option! 🙂

These hash brown patties are crunchy on the outside and soft on the inside, making them a great choice for breakfast, lunch, or a snack. Packed with goodness, they contain potatoes, spinach, chicken, and cheese—almost a complete meal in patty form! For convenience, I use rotisserie chicken, but you can easily substitute leftover chicken from last night’s dinner.

These patties are perfect for busy families. I recommend making a large batch to have on hand. They reheat in just minutes, providing excellent sustenance and nutrition. Plus, they are a healthier alternative to the many frozen or prepackaged processed foods we often grab when we’re short on time. I freeze them and reheat them as needed; best of all, they taste delicious!

Recommended supplies:

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• Skillet for cooking the patties. This is a large 12-inch diameter and comes with a glass lid.
• A spatula or turner for flipping the patties.
• Tabasco for flavoring.

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