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Spinach-Potato Fritters

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

Hands-on time 30 mins
Total time 45 mins

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

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


  • 2 medium russet potatoes, peeled and cut into 1-inch pieces
  • Salt
  • 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

Nutrition Information

  • calories 79
  • fat 5 g
  • satfat 1 g
  • protein 2 g
  • carbohydrate 6 g
  • fiber 1 g
  • cholesterol 21 mg
  • sodium 194 mg

How to Make It

  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.