Spinach Potato Cakes with Parmesan

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

2. While your potatoes are steaming, prep your spinach. Rinse it, remove the stems, and coarsely chop. Sauté 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.

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.

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

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

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

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.