Spinach Potato Pancakes
Give the mashed potatoes a second chance by sautéing them in spinach golden mash cakes. All you need is a few basic ingredients and you have a tasty side to yourself with your favorite dish.
INGREDIENTS
- 1 egg
- ⅓ tsp salt
- ½ C diced green onion
- 2 Tbsp water
- ¼ tsp paprika
- ⅛ tsp black pepper
- 1 Tbsp olive oil
- 1 bunch fresh spinach (about 4 cups raw)
- 1.5 lbs yellow potatoes
- 1 C fresh coarsely grated parmesan cheese
INSTRUCTIONS
First, steam your potatoes until they are tender with a fork. The time will depend on the size of your potatoes.
Then, while your potatoes are steaming, prepare your spinach. Rinse it, remove the stems and roughly chop. Sauté over medium heat using 2 tablespoons of water instead of oil until the spinach is wilted and all the water is cooked.
Let your potatoes cool so that you can handle them. If you're impatient like me, putting them in ice water speeds up the process.
While your potatoes are cooling, roughly shred your Parmesan and finely chop green onions.
Using the coarse grid of a grating box, grate your potatoes and place them in a large bowl.
Add your spinach, green onions, parmesan, egg, paprika, salt and pepper to a bowl and stir gently to combine.
Form your potato mixture into 12 pancakes. Each pancake will represent approximately ¼ C of your mixture. Heat the olive oil over medium heat in a frying pan or hot plate, add your cakes and bake, turning halfway, until they are browned on both sides. My pan contained 6 potato cakes at a time, so I evenly divided my tablespoons of olive oil. Once your potato cakes are golden.
Happy Cooking Time.
