Spinach with potato pancakes

Spinach with potato pancakes taste best when used fresh spinach. Outside the season you can also use frozen spinach, which should be thawed before then, however, as gently as possible. A floury variety Peel potatoes, wash and grate coarsely. Kartofferaspel in a bowl and mix with flour for so long, until the flour is completely absorbed. Potatoes with salt and cover the bowl with a plate of good, so the potatoes do not brown. Heat a large nonstick pan, butter heavily.


Per 100 g potato pancakes potato mixture into the hot butter and lard to give apart flatten with a spoon to potato pancakes. Once the edges are golden brown start of the potato pancakes, reduce the temperature and turn the potato pancake with a spatula. Potato pancakes from the other side is also golden brown, remove from the pan in the oven and keep warm at about 50 °. From spinach to remove stems. Wash spinach, spin dry in a salad spinner and cut into bite-size pieces. Peel onion and cut into fine dice. Omit butter in a large enough pot. Stir-fry onions in butter over medium heat and add the spinach. Spinach saute briefly, with freshly ground salt and pepper and place a lid.

Spinach on low heat about 5 minutes cook at all. Pan with the drippings of the potato pancakes are back on the stove. Temperature, turn again and fry bacon slices in a hot frying fat from both sides until crisp. Bacon at the edge of the pan and push to reduce the temperature to medium. Eggs in the frying pan. The egg white, sprinkle with some salt and sprinkle with freshly ground pepper to the yolks. On the three warmed plates with spinach potato pancakes, as shown in the picture above, can do. Each give a fried potato pancake on the plate and cover with a bacon.


¤ 300 g Potato, floury
¤ 2 tablespoons Flour
¤ Salt
¤ 30 g Butter
¤ 500 g Spinach
¤ 1 Onions
¤ 20 g Butter
¤ Freshly ground pepper
¤ 50 g Bacon, cut into strips
¤ 3 Eggs

Serves 3 – 441 cal per serving, 30 mins Prep – 30 mins Total