This recipe brings a refreshing twist to classic salmon patties by combining nutrient-rich spinach and hearty hash browns for a satisfying and delicious meal. Perfect for breakfast, lunch, or dinner, these patties boast a delightful texture and are packed with flavor. They’re quick to prepare and ideal for a family meal or a quick weeknight dinner.
Ingredients
- 15 oz canned salmon, well-drained
- 5 oz frozen spinach, thawed and excess water squeezed out
- 3 cups frozen shredded hash brown potatoes, thawed
- 4 eggs, beaten
- 1 ½ teaspoon kosher salt (adjust if hash browns are salted)
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil (or your preferred cooking oil)
Instructions
- Prepare the Mixture: In a large mixing bowl, combine the drained salmon, thawed spinach, and hash browns. Mix until evenly distributed.
- Bind the Ingredients: Add the beaten eggs, kosher salt, and black pepper to the bowl. Stir until the mixture binds together.
- Shape the Patties: Form the mixture into equal-sized patties, about ½ inch thick, ensuring they hold together firmly.
- Cook the Patties: Heat the olive oil in a large skillet over medium heat. Once hot, add the patties in batches, ensuring not to overcrowd the pan. Cook for 3–4 minutes on each side until golden brown and crisp.
- Serve: Serve the patties warm with a side of dipping sauce, a fresh salad, or roasted vegetables for a complete meal.
Conclusion
These spinach-infused salmon hash patties are a flavorful and nutritious addition to any mealtime. The combination of salmon, spinach, and hash browns delivers a balanced dish that’s quick to prepare and satisfying. Enjoy their versatility as they pair wonderfully with a variety of sides and dips.
Spinach-Infused Salmon Hash Patties: A Wholesome Twist
Spinach-Infused Salmon Hash Patties are a quick anddelicious way to enjoy salmon with a boost of nutrients from spinach and hashbrowns. Perfect for any time of day, these patties are crispy, flavorful, andsatisfying.
Ingredients
- 15 oz canned salmon well-drained
- 5 oz frozen spinach thawed and excess water squeezed out
- 3 cups frozen shredded hash brown potatoes thawed
- 4 eggs beaten
- 1 ½ teaspoon kosher salt adjust if hash browns are salted
- Freshly ground black pepper to taste
- 2 tablespoons olive oil or your preferred cooking oil
Instructions
- Prepare the Mixture: In a large mixing bowl, combine the drained salmon, thawed spinach, and hash browns. Mix until evenly distributed.
- Bind the Ingredients: Add the beaten eggs, kosher salt, and black pepper to the bowl. Stir until the mixture binds together.
- Shape the Patties: Form the mixture into equal-sized patties, about ½ inch thick, ensuring they hold together firmly.
- Cook the Patties: Heat the olive oil in a large skillet over medium heat. Once hot, add the patties in batches, ensuring not to overcrowd the pan. Cook for 3–4 minutes on each side until golden brown and crisp.
- Serve: Serve the patties warm with a side of dipping sauce, a fresh salad, or roasted vegetables for a complete meal.