Spinach And Chicken Hash Brown Patties

• 2 cups Shredded Cheese Blend, Such As Cheddar/Jack, Pizza Blend, Mexican Blend, Etc.
• 1-1/2 cup Chopped Frozen Spinach, Defrosted And Squeezed Dry
• 1-1/2 cup (1/4" Diced) Store Bought Rotisserie Chicken
• 1 package (about 20 Oz. Size) Shredded Hash Browns, Defrosted If Frozen
• 1-1/2 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Tabasco Pepper Sauce, Or To Taste
• 2 whole Eggs
• 1 Tablespoon (or More) Olive Oil

1. Note: The Tabasco gives the hash browns a little heat. For a milder taste, reduce to 3/4 teaspoon or less.
2. Thoroughly combine all ingredients, except for oil, in a large mixing bowl.
3. Add a generous 1 teaspoon of oil to the bottom of a large preheated nonstitck skillet over 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.
4. 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.

shredded cheese, frozen spinach, chicken, browns, salt, black pepper, garlic, tabasco pepper sauce, eggs, olive oil

Taken from tastykitchen.com/recipes/breakfastbrunch/spinach-and-chicken-hash-brown-patties/ (may not work)