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This recipe for Spinach Potato Cakes with Parmesan is the product of much experimentation with the purpose of making a most delicious potato cake!
Steam your potatoes until they are just fork-tender. The time will depend on the size of your potatoes.
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.
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.
While your potatoes are cooling, coarsely shred your parmesan and finely dice your green onion.
Using the coarse grate of a box grater, 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 gently stir to combine.
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.