Best Spinach Potato Pancakes Recipes

Potato-Parmesan Pancakes with Creamed Spinach Dip image

Provided by Andrew Friedman

Yield Makes about 24 pancakes

Number Of Ingredients 11

1/2 medium onion, peeled
3 large russet or Idaho potatoes (about 3 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
1 cup coarsely grated Parmigiano-Reggiano cheese (about 3 ounces)
3 cloves garlic, minced, then mashed to paste with 1/2 teaspoon salt
1/2 teaspoon salt
6 tablespoons vegetable oil
6 tablespoons unsalted butter
1/4 cup minced flat-leaf parsley, for garnish
Creamed Spinach Dip

Steps:

Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in cheese and garlic.
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Just before serving, sprinkle with parsley.
Serve pancakes hot with Creamed Spinach Dip.

Spinach Potato Pancakes/Colcannon Cakes image

Provided by Rose Mary Mogan

Time 35m

Number Of Ingredients 10

2 1/2 lb mashed potatoes (i used left over butter milk mashed)
1 can(s) spinach (14 oz) drained
1 large onion chopped fine or grated (microwave for 3 minutes)
2 large eggs, room temperature
2 c panko bread crumbs (or more if needed)
2 tsp garlic powder
2 tsp coarse black pepper
1 c all purpose flour
2 Tbsp olive or canola oil
2 Tbsp butter

Steps:

1. In a large bowl add the left over mashed potatoes, (or use freshly mashed)The amound added is an estimate guess.
2. Add Chopped onions (Precook in microwave 3 minutes)
3. Add 2 large eggs
4. Combine flour, garlic powder & pepper then add to potatoes.
5. Add Panko Bread Crumbs.
6. Drain Canned Spinach and add to potato mixture.
7. Mix to combine and shape into desired size patties.
8. Heat oil and butter in a large 16 inch skillet till oil is hot.
9. Add patties and cook till browned on first side, then flip and brown on other side.
10. Serve while HOT WITH A PAT OF BUTTER or Applesauce.

Spinach Potato Pancakes image

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 10

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded zucchini
1 medium potato, peeled and shredded
1/4 cup finely chopped onion
1/4 cup all-purpose flour
1/4 to 3/4 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon ground nutmeg
1 egg, beaten
Applesauce, optional

Steps:

In a bowl, combine the first eight ingredients. Stir in egg; mix well. drop batter by 1/4 cupfuls onto a well-greased hot griddle. Flatten to form patties. Fry until golden brown; turn and cook until second side is lightly browned. Drain on paper towels. Serve with applesauce if desired.

Nutrition Facts :