Spinach Potato Pancakes

Spinach Potato Pancakes

Susan C
Edited on Dec 27, 2007

So healthy, you'll want to make a double batch. So tasty, a double batch may not be enough! Hint: If you're in a hurry, substitute an equal amount of commercial hash brown potatoes, then proceed with the recipe.


3 big red potatoes, about 1 1/2 pounds
10 ounce box frozen chopped spinach, thawed
1 cloved garlic, peeled, minced
1/3 cup all purpose flour
1/4 teaspoon baking powder
1 teaspoon salt
ground black pepper to taste (optional)
2 large eggs, beaten until foamy
1/2 cup milk

3-4 tablespoons olive oil


Peel potatoes, soak in iced water in the refrigerator for 90 minutes. Drain, and grate. Place in strainer, allowing excess moisture to drain for 10 minutes. Place in mixing bowl. Squeeze all excess moisture from thawed spinach. Add to potatoes. Add minced garlic, and toss. Add flour, baking powder, salt and pepper to potatoes. Add beaten eggs and milk until thoroughly combined. Heat a griddle or large skillet until "water dances" on the surface, and lightly oil. Drop batter by tablespoonful onto oiled surface. Brown on both sides. Serves 6.

Not a NESTLÉ®-tested recipe.

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