Cheesy Spinach-Potato Patties with Poached Eggs
Servings: 4 servings
Ingredients
- 2 cups russet potatoes, peeled, shredded A easy cheat tip* You can buy REFRIGERATED not frozen shredded hash browns and use in place of shredding by hand. They come in handy in a rush and taste delicious.
- 1 cup fresh baby spinach, chopped into thin strips, stems removed
- 1 cup cheddar cheese, grated
- 2 eggs
- 1 green onion, sliced thin
- 1 tsp cilantro, minced
- 3 tbsp. Flour
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. paprika
- 1/2 cup plain Greek yogurt
- 1/2 tbsp. Chipotle hot sauce
- 4 eggs, poached My guide to poaching is available above
- Avocado or canola oil for cooking.
Instructions
- If you are using packaged hash browns skip to the 3rd step.
- Peel, and shred 2 cups of potatoes, wring out the excess liquid in a towel.
- In a large bowl add the potatoes, eggs, spinach, cilantro, onions, flour, salt, pepper, paprika, and cheese. Mix until well combined.
- Heat a large pan (I use a 10inch cast iron) on medium heat and fill with 1/2 -2 inches of oil. I use avocado oil. You can use canola or olive oil too.
- After the oil is ready, scoop about 1/4 cup of the mixture into a measuring cup or press into a ball with your hands.
- Drop the mixture into the pan. I do about 3 patties. You will need to do a few batches as not to overcrowd the pan and to achieve even cooking. Lightly press the patty down with a spatula and cook for 4 minutes.
- Flip, press down again with the spatula, and cook for 4-6 minutes more. Until golden and crisp.
- Move the patties to a paper towel lined plate to rest and continue cooking the remaining patties.
- While the potatoes are cooking I start the water to make the poached eggs. (My tips for poaching can be found in the blog post)
- When all of the patties are ready, whip up the chipotle sauce. Simply mix the Greek yogurt and hot sauce together.
- To plate- Put down 1 or 2 patties, top with a poached egg(seasoned with salt and pepper), and finish with the chipotle sauce.
- ENJOY!
