Step 1

Squeeze water from spinach. Drain the sanned salmon in a colander, squeezing out extra liquid with a spoon.

Step 2

Combine spinach, hash browns and drained salmon in a large bowl, using a fork to flake the salmon.

Step 3

Gently stir in eggs, salt, and pepper.

Step 4

Heat a thin layer of oil in a skillet over medium heat.

Step 5

Form salmon mixture into palm-sized patties and add to pan.

Step 6

Saute over medium-low heat in batches, cooking for approximately 5-6 minutes on each side, or until the hash browns have turned golden brown on the outside of the patty and are tender on the inside and the inside is fully cooked.

Step 7

Serve warm over a salad, in a burger or slider bun with some tartar sauce, or on their own.