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Servings:

Spinach and Cheddar Potato Cakes

Spinach and Cheddar Potato Cakes are an oldie but a goodie. Mix leftover mashed potatoes with a few pantry items and a give a quick pan fry, and lunch is served!

Total Time

25min

0.0

0 Ratings

Author: Compelled to Cook

Servings:

Ingredients

•

Eggland's Best Classic Egg

•

1/3 cup

Frozen Spinach , thawed, drained

•

1/4 tsp

Seasoned Salt

•

1/8 tsp

Simply Organic Onion Powder

•

1/8 tsp

Ground Black Pepper

•

1 cup

Mashed Potatoes

•

1/3 cup

Grated Cheddar Cheese

•

4 Tbsp

Breadcrumbs

•

1 tsp

Chopped Fresh Chives

or Dried Chives

•

2 tsp

Olive Oil

•

4 Tbsp

Sour Cream

•

1 tsp

Chopped Fresh Dill

or Dried Dill

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

In a medium bowl, mix together Eggland's Best Classic Egg (1) , Frozen Spinach (1/3 cup) , Seasoned Salt (1/4 tsp) , Simply Organic Onion Powder (1/8 tsp) , and Ground Black Pepper (1/8 tsp) .

Add Mashed Potatoes (1 cup) and mix until well combined. Stir in Cheddar Cheese (1/3 cup) , Breadcrumbs (4 Tbsp) , and Fresh Chives (1 tsp) . Mix until combined and bread crumbs have been absorbed.

Heat Olive Oil (2 tsp) in a non-stick frying pan over medium-high heat. While pan is heating, form 1/3 cup potato mixture into 3-inch patties about 1/2-inch thick. Place into pan as you form them.

Cook 4-5 minutes on each side, until heated through and golden brown.

Stir together Sour Cream (4 Tbsp) and Fresh Dill (1 tsp) and season with Salt (to taste) and Ground Black Pepper (to taste) . Keep chilled until ready to serve with cakes.

Serve sour cream dip alongside cakes. Enjoy!

Nutrition Per Serving

CALORIES

418

FAT

26.6 g

PROTEIN

12.9 g

CARBS

31.0 g