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Spinach Potato Cakes with Parmesan

March 18, 2015 By Rachel 3 Comments

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three-spinach-potato-cakes

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.

steaming-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.

washing-spinach

 

cooking-spinach

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.

shredding-potatoes

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

DSC_5562

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.

potato-cakes-in-pan

 

cheesy-bite-of-potato-cakes

 

bite-of-potato-cake

 

side-view-potato-cakes

 

spinach-potato-cakes

Spinach Potato Cakes with Parmesan
 
Print
Prep time
35 mins
Cook time
15 mins
Total time
50 mins
 
This recipe for Spinach Potato Cakes with Parmesan is the product of much experimentation with the purpose of making a most delicious potato cake!
Author: Rachel Hanawalt
Recipe type: Sides
Cuisine: American
Serves: 4
Ingredients
  • 1.5 lbs yellow potatoes
  • 1 bunch fresh spinach (about 4 cups raw)
  • 1 egg
  • 1 C fresh coarsely grated parmesan cheese
  • ½ C diced green onion
  • ¼ tsp paprika
  • ⅓ tsp salt
  • ⅛ 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 ¼ 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.
3.4.3177

Nutrition Facts
4 servings per container
Serving size

Amount per serving
Calories 300
% Daily Value*
Total Fat 12.1g 16%
Saturated Fat 5.2g 26%
Trans Fat 0g
Cholesterol 68.2mg 23%
Sodium 664mg 29%
Total Carbohydrate 33.8g 12%
Dietary Fiber 4.3g 15%
Total Sugars 1.8g
Includes g Added Sugars 0%
Protein 17g

Calcium 39.1mg 4%
Iron 22.4mg 125%
Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

spinach potato cakes with parmesan

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Filed Under: Recipes, Sides Tagged With: Cheesy, CSA, Green Onion, Parmesan, Potato, Spinach, Spring, St Patrick's Day, Yellow Potato

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Comments

  1. Abby says

    February 16, 2018 at 12:32 pm

    I am trying this recipe soon. I have a question regarding cooking the spinach….. for how long approximately should I sauted it?. Spinach releases a lot of water so I am confused when you say “until all water is cooked off”. Thanks for your comments.

    Reply
    • Rachel says

      February 17, 2018 at 11:22 pm

      Cook the spinach until it releases all it’s water and then continue to cook it until the pan becomes dry from the water “cooking off” in the form of steam. They reason you want to do this is so that your potato cakes aren’t soggy. I hope that helps!

      Reply

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  1. Spinach Potato Cakes with Parmesan from Simple Seasonal | Yum Goggle says:
    March 18, 2015 at 10:44 pm

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Hi, I'm Rachel! Welcome to Simple Seasonal, a resource for simple, healthful, and delicious recipes that help you make the most of seasonal produce from your local farmer's market, CSA, or home garden. Simple Seasonal is committed to a whole foods diet. With an occasional cookie... ;)


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