Spinach and Chicken Hash Brown Patties

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

Hi there! Hope you all had a good week. Did you have to clean out all of the leftovers from this week’s festivities to make room in your fridge for grocery store items that you will need for the coming week as I found myself doing today? We gave away what we could, but there were plenty left behind, and the family is has grown weary of the same stuff. And I have to say, as much as I feel guilty for throwing out food, it feels so much better to rid of the “bad stuff” to make room for some healthier options. I feel so overindulged that I made a huge pot of vegetable soup with what seemed like every vegetable under the sun. It will be my lunch for the next few days. I think my body is craving veggies (that are not slathered with cheese, cream sauce, or butter)! 

One other item I needed to make room for were there hash browns. They actually underwent a couple of transformations prior to becoming patties. I had originally wanted to make meatball size hash brown bites that were coated with a thin layer of breadcrumbs. After baking, the bottom was nice and crunchy while the remaining outer covering had a slight chewiness from the bread crumbs (even with a coating of cooking spray). I decided to try something new. Of course, I could have fried but wanted to avoid the high fat method of cooking. Besides, the hash browns looked rather dull with the breading layer. 

Onto the second phase—meatball size without the bread crumb coating. The result was a crunchy, brown bottom and a pretty, tender top. The green spinach weaving through the light hash brown provided an attractive color contrast. In the end though, I decided that the crunchy, crispy texture was the best feature, and I needed more of it. It needed to be crispy on the bottom AND top. I opted to make hash brown patties, skillet browned to get the most of the color and crunch. So much for presenting hash browns in a different way…sometimes the standard is the best option!  🙂

These babies are crunchy on the outside, soft on the inside and make a great break
fast, lunch, or snack. There is a lot of goodness packed into them. There is potato, spinach, chicken, and cheese—pretty close to a complete meal in a patty form! To make it quick and easy, I use rotisserie chicken. But throw in leftover chicken from last night’s dinner if you have it.

This is an item that is great to have readily on hand for a family on-the-go. So, make a big batch. The patties take minutes to reheat and provide great sustenance and nutrition. They are a healthier eating option than the plethora of frozen or prepackaged processed foods that we tend to grab when racing against the clock. I freeze them and reheat as needed. And best of all, they are really good!!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• 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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Spinach and Chicken Hash Brown Patties

Author: Thao | In Good Flavor Cuisine:American Courses:Breakfast

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings:20 Patties

Description

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

Ingredients

• 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

Instructions

1.  Thoroughly combine all ingredients, except for oil,  in a large mixing bowl.
2. Add a generous 1 tsp. of oil to the bottom of a large preheat nonstick skillet on medium heat.
3.  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.
4. Continue cooking all the patties, adding oil as needed. Subsequent batches may require less time to cook.

Note:<br>

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

Keywords:Spinach and Chicken, Hash Brown, Quick Breakfast, on-the-go, Hash Brown Patties

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