Spinach & Mashed Potato Cakes* Recipe

Cook and mash potatoes

Place peeled cubed russet potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until fork-tender, about 12–15 minutes. Drain well and return to the pot. Add 2 tbsp butter and warm milk, mash until smooth but still slightly thick. Season with 1/2 tsp salt and 1/2 tsp black pepper.

Prepare spinach

Squeeze any excess moisture from the thawed spinach using a clean kitchen towel or paper towels until very dry. Finely chop the spinach if pieces are large.

Mix cake batter

To the mashed potatoes add the drained chopped spinach, grated Parmesan, 1 tbs flour, optional minced garlic, and 1 large egg. Stir until combined. If mixture is very loose, add up to 2 tbs of breadcrumbs to help bind. Taste and adjust salt and pepper.

Form and bread cakes

Shape the mixture into two equal patties (about 3/4-inch thick). Place the 1 cup fine breadcrumbs in a shallow dish and press each patty into the crumbs to coat both sides. Chill patties in the refrigerator for 10 minutes to firm up.

Pan-fry cakes

Heat 3 tbsp vegetable oil in a nonstick skillet over medium heat. When hot, add the patties and cook 3–4 minutes per side until golden brown and heated through. Transfer to a paper-towel-lined plate and keep warm while finishing other components.

Sauté aromatics and make roux

In a small saucepan melt 2 tbsp butter over medium heat. Add the finely chopped onion and sauté until translucent, 4–5 minutes. Sprinkle 2 tbsp flour over the onion and stir to form a light roux, cooking 1–2 minutes to remove the raw flour taste.

Finish gravy

Whisk in 2 tbsp tomato paste until combined, then gradually add 1 cup broth while whisking to avoid lumps. Bring to a gentle simmer and cook until slightly thickened, about 3–4 minutes. Stir in 1/4 cup heavy cream, 1/2 tsp Worcestershire sauce, 1/4 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm over low heat.

Cook eggs

Heat 1 tsp butter in a medium nonstick skillet over medium-low heat. Crack two cage-free eggs into the skillet and cook to desired doneness. For sunny-side up: cook until whites are set but yolks still runny, about 3–4 minutes; tent pan with a lid for even cooking if needed. For over-easy: cook until whites set, flip gently and cook 20–30 seconds more. Season with 1/4 tsp salt and a pinch of black pepper. Keep warm.

Par-cook potatoes

Bring a small pot of salted water to a boil and add the diced yellow potatoes. Cook 5 minutes until just tender but not falling apart. Drain and pat dry.

Sauté home fries

Heat 1.5 tbsp olive oil in a skillet over medium-high heat. Add the diced onion and cook 2 minutes until translucent. Add the par-cooked potatoes in a single layer, season with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp smoked paprika and 1/4 tsp garlic powder. Cook without stirring for 3–4 minutes to form a crust, then toss and continue cooking until golden and crispy, 6–8 minutes more. Stir in chopped parsley if using and keep warm.

Place two spinach & mashed potato cakes on each plate alongside a portion of home fries. Spoon 2–3 tablespoons of warm Southern tomato gravy over or beside the cakes. Top each cake with a cooked cage-free egg. Serve immediately.