Spinach Potato Cakes With Parmesan

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• Step 1

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

• Step 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.

• Step 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.

• Step 4

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

• Step 5

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

• Step 6

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

• Step 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.

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