Spinach Potato Cakes With Parmesan

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

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

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

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   4. While your potatoes are cooling, prep the rest of your ingredients.

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

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   6. Add your spinach, green onions, Parmesan, egg, paprika, salt, and pepper into the bowl and gently stir to combine.

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

* Per serving · 4 servings · Values may vary.