Prep Your Ingredients

• Start by thoroughly draining the canned salmon. Use a spoon to press out as much liquid as possible. Do the same with the thawed spinach—wring it out using your hands or a towel to remove excess moisture.
• Place the shredded hash browns in a bowl and ensure they’re fully thawed and not watery.

Mix the Patty Base

In a large mixing bowl, combine:

• Drained salmon, flaking it with a fork
• Spinach
• Hash browns
• Stir together until evenly distributed. Gently mix in the beaten eggs, salt, and pepper until the mixture holds together. Avoid overmixing—you want to keep some texture.

Shape the Patties

• Using clean hands, form the mixture into palm-sized patties (about ½ to ¾ inch thick). You should get around 10 patties, depending on the size.

Pan Fry

• Heat a thin layer of oil in a large skillet over medium heat. Place a few patties in the pan without crowding.
• Cook for 5–6 minutes per side, or until:
• The outsides are golden brown and crispy
• The insides are hot and cooked through
• Flip gently using a spatula, especially if your patties are on the softer side.
• Repeat in batches, adding more oil if needed.

Serve

• Transfer the cooked patties to a plate lined with paper towels. Serve hot, garnished with lemon wedges, chopped parsley, or your favorite dipping sauce.