Potato Pancakes with Smoky Paprika Rouille

These savory potato pancakes can take center stage on the dinner plate as well as for brunch.

Serves: 10-12

Ingredients

*This ingredient may contain gluten. If you’re targeting a gluten-free recipe option, make sure to check the label.

Instructions

Prepare mashed potatoes following package directions, set aside to cool.
Heat 2 teaspoons of the oil in a large deep skillet over medium heat. Add onion and garlic and sauté until onion softens and turns slightly golden, about 5 minutes.
Add spinach and thyme to onion mixture, toss together and continue cooking just until spinach wilts a bit.
Add onion-spinach mixture, salt, pepper and nutmeg to potatoes and combine.
Shape potato mixture into ½-inch thick pancakes about 2 inches wide. Set pancakes on baking sheet lined with parchment paper or foil.
Heat one teaspoon oil in a large skillet over medium-high heat. Add pancakes and cook, without moving, until cakes are brown and crispy on bottom, about 3-4 minutes.
Carefully turn cakes and continue to cook until brown on the other side.
Continue cooking remaining pancakes and add oil as needed.
To make Smoky Paprika Rouille, whisk ingredients in a medium bowl. Season to taste with salt and freshly ground black pepper. Cover and chill. Can be made a day ahead.
Top each potato pancake with Smoky Paprika Rouille.

Notes