I know St. Patty’s Day is over and this recipe for Spinach Potato Cakes with Parmesan has the festive green motif, plus the potato thing going on, but I just had to get it out because it’s absolutely delicious!

I’ve been experimenting with potato pancakes over the last three years or so. This started after my husband told me that they are one of his favorite foods from his childhood. His culinary upbringing was a bit Pennsylvania Dutch, so the version of potato pancakes that he lovingly remembers are pretty much left over mashed potatoes, flour, egg, and a bunch of grease. Not so healthy… Plus, I like a little more spice in my cooking! After experimenting with probably a dozen recipes, I’ve settled on this one being my absolute favorite. It’s cheesy and savory, but not greasy. Plus it incorporates spinach and green onion which rounds out the starchiness of the potato. Dare I say potato pancake perfection (perhaps that’s a little audacious)? Anyway, they are sooo good, so enjoy!

Spinach Potato Cakes with Parmesan

Serves: 4

Prep Time: 35 minutes                 Cook Time: 15 minutes

Ingredients

• 1.5 lbs yellow potatoes
• 1 bunch fresh spinach (about 4 cups raw)
• 1 egg
• 1 C fresh coarsely grated parmesan cheese
• 1/2 C diced green onion
• 1/4 tsp paprika
• 1/3 tsp salt
• 1/8 tsp black pepper
• 2 Tbsp water
• 1 Tbsp olive oil

Directions

1.  Steam your potatoes until they are just fork-tender. The time will depend on the size of your potatoes.

2. While your potatoes are steaming, prep your spinach. Rinse it, remove the stems, and coarsely chop. Sauté over medium heat using 2 Tbsp of water instead of oil until the spinach is wilted and all of the water is cooked off.

3. Allow your potatoes some time to cool so that you can handle them. If you’re impatient like me, putting them in ice water speeds up the process.

4. While your potatoes are cooling, coarsely shred your parmesan and finely dice your green onion.

5. Using the coarse grate of a box grater, grate your potatoes and place them in a large bowl.

6.  Add your spinach, green onions, parmesan, egg, paprika, salt, and pepper to a bowl and gently stir to combine.

7. Form your potato mixture into 12 pancakes. Each pancake will be about 1/4 C of your mixture. Heat olive oil over medium heat in a pan or a griddle, add your cakes and cook, flipping midway, until they are browned on both sides. My pan on held 6 potato cakes at a time, so I evenly divided my Tbsp of olive oil. Once your potato cakes are browned, you’re ready to serve.

Spinach Potato Cakes with Parmesan

Yield: 4

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

This recipe for Spinach Potato Cakes with Parmesan is the product of much experimentation with the purpose of making a most delicious potato cake!

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Ingredients

• 1.5 lbs yellow potatoes
• 1 bunch fresh spinach (about 4 cups raw)
• 1 egg
• 1 C fresh coarsely grated parmesan cheese
• 1/2 C diced green onion
• 1/4 tsp paprika
• 1/3 tsp salt
• 1/8 tsp black pepper
• 2 Tbsp water
• 1 Tbsp olive oil

Instructions

1. Steam your potatoes until they are just fork-tender. The time will depend on the size of your potatoes.
2. While your potatoes are steaming, prep your spinach. Rinse it, remove the stems, and coarsely chop. Sauté over medium heat using 2 Tbsp of water instead of oil until the spinach is wilted and all of the water is cooked off.
3. Allow your potatoes some time to cool so that you can handle them. If you're impatient like me, putting them in ice water speeds up the process.
4. While your potatoes are cooling, coarsely shred your parmesan and finely dice your green onion.
5. Using the coarse grate of a box grater, grate your potatoes and place them in a large bowl.
6. Add your spinach, green onions, parmesan, egg, paprika, salt, and pepper to a bowl and gently stir to combine.
7. Form your potato mixture into 12 pancakes. Each pancake will be about 1/4 C of your mixture. Heat olive oil over medium heat in a pan or a griddle, add your cakes and cook, flipping midway, until they are browned on both sides. My pan on held 6 potato cakes at a time, so I evenly divided my Tbsp of olive oil. Once your potato cakes are browned, you're ready to serve.