Spinach-Potato Fritters

Spinach-Potato FrittersRecipe

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

Enjoy the flavorful blend of spinach, potatoes, and eggs in these breakfast fritters. 

Yields about 3 dozen fritters (serving size: 2 fritters)

Cost per Serving:



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2 medium russet potatoes, peeled and cut into 1-inch pieces
1/4 cup plain bread crumbs
2 teaspoons garlic powder
1 teaspoon pepper
1 teaspoon seasoned salt
2 large eggs, lightly beaten
1 tablespoon olive oil, plus more for frying
1 10-oz. box frozen chopped spinach, thawed and squeezed dry


Hands-on: 30 Minutes
Total: 45 Minutes

1. Place potatoes in a medium pot and cover with cold salted water. Bring to a boil, reduce heat to medium and simmer until very soft, 15 to 20 minutes. Drain well and return to pot. Stir over medium heat for 1 to 2 minutes to dry out. Mash with a potato masher.

2. In a medium bowl, stir together bread crumbs, garlic powder, pepper and seasoned salt. Whisk in eggs and 1 Tbsp. oil. Stir egg mixture and spinach into potatoes until thoroughly combined.

3. Working in batches, heat 2 Tbsp. oil in a large skillet over medium-high heat until shimmering. Add heaping tablespoons of batter to skillet. Flatten fritters with a spatula and space them so they don't touch. Cook, flipping once, until golden brown and crisp, 2 to 3 minutes per side. Repeat, adding more oil between batches, until all batter has been used. Drain on paper towels and serve hot.

Created date

July 2015

Nutritional Information

Calories 79
Fat 5 g
Satfat 1 g
Protein 2 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 21 mg
Sodium 194 mg