Spinach and Ham Potato Pancake

By dbfv101

Ingredients

• 2 eggs
• 2 cups coarsely chopped slightly packed fresh spinach
• 1 cup diced cooked ham
• 1 cup shredded low-fat Swiss cheese, divided
• 1/4 cup finely chopped red bell pepper
• 1/4 cup sliced green onions
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups shredded peeled Yukon gold potatoes (scant 1 lb.) or refrigerated hash brown potatoes
• 4 teaspoons olive oil

Details

Servings 4
Adapted from cookingclub.com

Preparation

Step 1

1. Beat eggs in large bowl until blended. Stir in spinach, ham, 1/2 cup of the cheese, bell pepper, green onions, thyme, salt and pepper. Stir in potatoes until well-combined.

2. Heat 3 teaspoons of the oil in large nonstick skillet over medium heat until hot. Add potato mixture, patting into even thickness. Cook, covered, 8 to 10 minutes or until bottom is browned and crispy.

3. Remove skillet from heat; run spatula under potatoes to loosen. Place rimless baking sheet on top of skillet. Using hot pads, carefully and quickly invert skillet and baking sheet, turning potato mixture out onto baking sheet. Wipe out skillet with paper towels; return to heat.

4. Add remaining 1 teaspoon oil to skillet. Slide potato mixture into skillet, browned-side up; top with remaining 1/2 cup cheese. Cover and cook 6 to 8 minutes or until bottom is browned and crispy.

4 servings

PER SERVING: 275 calories, 12 g total fat (3.5 g saturated fat), 21 g protein, 21.5 g carbohydrate, 135 mg cholesterol, 920 mg sodium, 3 g fiber