Butternut Squash Potato Pancakes with Spinach and Fried Eggs
I'll eat a potato pancake any which way it's served. With apple sauce, or sour cream, or for breakfast. I wasn't hooked on them until I ordered one on a whim in Reading Terminal. If you're familiar with Reading Terminal, you have probably been to, or at least know of Wursthaus Schmitz. I can't make a trip there without getting a potato pancake, regardless what time of day it is.
This past weekend my parents stopped into town for a minute, and we got to make them breakfast on Sunday. Everybody loves eggs and potatoes, so we did a seasonal remix of the classic potato pancake, with eggs, spinach, and butternut squash. We which we can't get enough of right now. I think the trick to getting a perfectly crispy pancake is draining as much of the liquid from the grated squash and potatoes as you can.
Squash Potato Pancakes with Spinach and Fried Eggs
2 cups butternut squash, grated
1 cup white potato, grated
1 egg, beaten + additional for serving
1 tsp baking powder
2 tbs all purpose flour
2 cloves garlic, minced and divided
4 cups spinach
1 tbs olive oil, divided
salt and pepper
In a large bowl, combine squash and potato. Mix with salt and transfer to a dry kitchen towel. Bundle mixture in towel and squeeze out excess liquid. Repeat until squash and potato mixture has given off plenty of liquid. Return to bowl and mix in egg, baking powder, flour, 1 clove garlic, and salt and pepper. Take care to loosely work the mixture and not over-blend. Divide into 4 large patties and set aside.
In a medium skillet, warm 1 tbs olive oil until shimmering. Add spinach, remaining garlic, salt and pepper. Sauté until spinach has wilted and reduced, about 3 minutes. Remove from heat and set aside.
In a large skillet over medium heat, warm remaining 1 tbs olive oil until shimmering. Place patties, two at a time in skillet and press down into thin pancake shape. Cook, undisturbed for approximately 4 minutes or until bottom has browned and crisped. Carefully flip patty and cook an additional 4-5 minutes until other side is browned. When finished, keep warm in oven and repeat until all pancakes are cooked.
To serve, top pancake with wilted spinach and a fried egg cooked to your liking.