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Herbed Spinach-Potato Latkes

Herbed Spinach-Potato Latkes

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Servings: Serves 28Learn How to Scale This Recipe

Prep Time: 45 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

Herbed Spinach-Potato Latkes
1 tablespoon Vegetable oil
16 oz Frozen chopped spinach, thawed, drained well
24 oz Idaho russet burbank potatoes, grated
1 each Large sweet onion, finely chopped
1/2 teaspoon Salt
1/4 teaspoon Black pepper, freshly ground
2 tablespoon Chopped fresh parsley
1/2 teaspoon Dried sage
1 teaspoon Minced fresh chives
2 each Large eggs, slightly beaten
3/4 cup low-fat ricotta cheese

directions:

Potato latkes are the traditional vegetable pancake served for Hanukkah. Adding spinach to the mix introduces both a fresh green flavor and loads of vitamins. Ricotta cheese adds a touch of creaminess, but the latkes are delicious without it. The dairy-free version goes well with brisket.
1. Preheat oven to 425 degrees F. Line two baking sheets with foil and spray with cooking spray, then grease each pan with vegetable oil.
2. Put half the thawed spinach in a sieve and use the back of a large spoon to press out excess liquid. Place drained spinach in a large bowl. Repeat with remaining spinach. Add grated potatoes and onion to bowl and use a fork to mix well, then add salt, pepper, parsley, sage, and chives, if using. Mix well.
3. Add eggs and mix thoroughly. Add ricotta cheese, if using, and mix well to distribute.
4. Use a soup spoon to scoop a heaping anount (about 3 Tbsp.) of potato-spinach mixture for each latke. Place scoops on prepared baking sheets and press each into a flat pancake shape with the back of a spatula. Latkes can be close together - about 1/2 inch apart - as they will not spread during cooking.
5. Bake latkes, two sheets at a time, for 15 at 425 degrees F. After 15 minutes, remove pans from oven. Spray top of each latke with olive oil cooking spray, then flip over. Return pans to oven and bake an additional 12 to 15 minutes, until latkes are brown around edges and on top. Serve warm. Latkes may be made in advance and refrigerated. Reheat at 300 degrees F until warm, about 10 minutes.
Source: Hannaford fresh Magazine, November - December 2008

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Quantity Ingredients  
1 tablespoon Vegetable oil  
16 oz Frozen chopped spinach, thawed, drained well  
24 oz Idaho russet burbank potatoes, grated  
1 each Large sweet onion, finely chopped  
1/2 teaspoon Salt  
1/4 teaspoon Black pepper, freshly ground  
2 tablespoon Chopped fresh parsley  
1/2 teaspoon Dried sage  
1 teaspoon Minced fresh chives  
2 each Large eggs, slightly beaten  
3/4 cup low-fat ricotta cheese  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 28
Base Nutrients
Calories 45 kcal (2%)
Calories from Fat 90 kcal (0%)
Total Fat 10 g (15%)
Saturated Fat 9 g (45%)
Cholesterol 20 mg (6%)
Sodium 76 mg (3%)
Total Carbohydrates 11 g (3%)
Dietary Fiber 7 g (28%)
Protein 9 g (15%)
Vitamins
Vitamin A 1977 IU (39%)
Vitamin C 7 mg (11%)
Minerals
Calcium 51 mg (1%)
Iron 10 mg (16%)
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