1. Prepare the Ingredients
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Drain the canned salmon thoroughly. Use a spoon to press out any excess liquid.
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Ensure the spinach is completely thawed, then squeeze it in your hands or wring it in a towel until it’s as dry as possible. This is the key to a crispy patty!
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Place the thawed hash browns in a bowl and check that they are not watery. If they are, pat them dry.
2. Combine the Mixture
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In a large bowl, add the drained salmon, spinach, and hash browns. Use a fork to break apart the salmon and mix everything until evenly combined.
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Pour in the beaten eggs, salt, and pepper. Gently stir until the mixture is cohesive and holds together. Be careful not to overmix—a little texture is a good thing!
3. Form the Patties
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Using your hands, shape the mixture into palm-sized patties, about ½ to ¾ inch thick. You should get approximately 10 patties.
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Heat the oil in a large skillet over medium heat. Working in batches to avoid crowding the pan, carefully place the patties in the hot oil.
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Cook for 5-6 minutes on the first side, until deep golden brown and crispy. Flip gently with a spatula (they can be fragile) and cook for another 5-6 minutes on the second side, until cooked through and crispy.
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Repeat with the remaining patties, adding a little more oil to the pan if needed.
5. Serve and Enjoy!
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Transfer the cooked patties to a plate lined with a paper towel to absorb any excess oil. Serve immediately with lemon wedges, a sprinkle of fresh parsley, or your favorite dipping sauce like tartar sauce, Greek yogurt, or sriracha mayo.
