Potato Pancakes

5 from 2 votes

Crispy Potato Pancakes (fritters) loaded with spinach and spices are a delicious and unique way to serve leftover mashed potatoes! They are easy to make and fry up tender and savory in the middle and perfectly crispy on the outside.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side Dish

Cuisine: American

Keyword: potato pancakes

Servings: pancakes

Author: Layla Atik

Ingredients

1 pound potatoes about 3-4 medium-sized potatoes
1 tablespoon avocado oil
1 small yellow onion diced
3-4 cloves garlic minced
8 ounces baby spinach
½ teaspoon EACH smoked paprika, cumin, curry powder, salt
Fresh black pepper to taste
1 cup shredded mozzarella cheese or cheese of choice
1 large egg lightly beaten
1 cup panko crumbs
¼ cup vegetable oil for frying

Instructions

Wash and peel potatoes, then cut into quarters or 1-2 inch chunks. Place the potatoes into a large pot and cover with cold water. Generously season the water with about 1 Tablespoon of salt. Bring the potatoes to a gentle boil and cook for 15 minutes until fork tender. Drain the potatoes and return to the same pot or a large mixing bowl. Mash the potatoes using a potato masher until chunky. Set aside to cool.
Heat a tablespoon of oil in a large heavy-duty skillet. Add the onions and cook for 3-4 minutes or until golden on the edges. Add the garlic and saute for a few seconds then stir in the spinach and spices. Cook down spinach for 2-3 minutes or until wilted.
Remove from the heat and add the sauteed veggies to the mashed potatoes. Add the seasonings, cheese, egg, and panko to the potato mixture as well, and mix until all the ingredients are combined. Shape the potato mixture into patties.
Heat about ¼ cup of oil in a large heavy-duty skillet and cook the pancakes in a single layer for 3-4 minutes per side or until golden and crispy. Transfer to a paper towel-lined pan and repeat with remaining potato mixture.
Top with sour cream, chopped scallions, hot sauce, or your favorite toppings.

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