Mashed Potato and Spinach Pancakes Recipe
Delicious and crispy mashed potato pancakes made with creamy mashed potatoes, sautéed spinach and onions, Parmesan cheese, and seasoned with garlic and lemon juice. These golden brown pancakes are pan-fried to perfection and make a perfect savory side dish or snack, served with yogurt, sour cream, or soy sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 to 10 pancakes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potato Pancakes
- 1 pound potatoes (about 4 medium-sized), boiled, peeled, and quartered
- ¼ cup milk
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 8 to 10 ounces baby spinach
- 3 cloves garlic, minced
- Salt and fresh ground black pepper, to taste
- 1 cup shredded Parmesan cheese
- 2 tablespoons lemon juice
- 1 large egg, lightly beaten
- 2 cups panko crumbs
- ¼ cup vegetable oil, for frying (add more as needed)
For Serving (Optional)
- Yogurt or sour cream
- Soy sauce or hot sauce
Instructions
- Mash the potatoes: Combine peeled boiled potatoes and milk in a large mixing bowl. Using a potato masher, mash the potatoes until they’re smooth and creamy. Set aside.
- Sauté: Heat butter and olive oil in a large skillet over medium heat. Add diced onions and cook for 2 to 3 minutes, stirring occasionally, until translucent. Add spinach and garlic to the skillet, season with salt and black pepper, and continue to cook for 2 more minutes until spinach is wilted.
- Combine: Remove the skillet from heat and stir the sautéed veggies into the mashed potatoes. Add Parmesan cheese and lemon juice. Then incorporate the beaten egg and panko crumbs, mixing until thoroughly combined and smooth.
- Form the pancakes: Shape the potato mixture into patties of your desired size. Meanwhile, heat vegetable oil in a large skillet over medium heat.
- Fry: Working in batches, fry the potato pancakes in the heated vegetable oil, cooking each side for 3 to 4 minutes or until golden brown and crispy.
- Drain and serve: Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Serve warm with optional yogurt, sour cream, soy sauce, or hot sauce as a dipping accompaniment.
Notes
- Ensure potatoes are well boiled and soft for easy mashing.
- Be careful not to overcrowd the skillet when frying to maintain crispiness.
- You can substitute baby spinach with kale or other leafy greens.
- For a gluten-free option, replace panko crumbs with gluten-free breadcrumbs.
- Adjust seasoning according to taste, especially salt and pepper.
- Leftover pancakes can be reheated in a skillet to regain crispiness.
