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Salad

Hash Browns with Chicken Meatballs and Spinach Salad

Find hard-boiled eggs in the refrigerated section of the grocery store.

Serves 4
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
554 calories per serving

Ingredients

> cooking spray
> 16 frozen mini hash browns
> 1 (12 oz) bag Nature's Promise chicken meatballs
> 2 hard-boiled eggs
> 2/3 (16 oz) container baby spinach
> 1 hothouse cucumber, sliced
> 1/3 cup vinaigrette salad dressing

Steps

1
Preheat the oven to 450°. Position one oven rack in top third of oven and one in bottom third. Spray 2 baking sheets with cooking spray. Place hash browns and meatballs on baking sheets and bake for 8 min., then flip and bake another 7-8 min., or until hash browns are golden brown and crispy and meatballs are warmed through (meatballs may be ready sooner than hash browns).
2
Peel eggs and cut into quarters, lengthwise. Add the spinach and cucumber to a bowl, top with eggs and drizzle with dressing.
3
Divide the meatballs and hash browns onto four plates. Serve with salad.

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