Spinach, Garlic and Rosemary Griddlecakes

• 1 lb idaho potato, peeled and cut into large pieces
• 2 tablespoons olive oil, divided
• 1 medium onion, minced
• 2 garlic cloves, minced (1 tsp)
• 1 tablespoon minced fresh rosemary
• 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 cup crumbled feta cheese
• 12 cup grated parmesan cheese
• 1 large egg
• 2 teaspoons dried oregano
• 1 teaspoon salt, to taste
• 1 teaspoon fresh ground pepper
• 1 cup dried breadcrumbs or 1 cup panko breadcrumbs

1. Preheat the oven to 375F.
2. Cover the potatoes with cold water and bring to a boil.
3. Simmer uncovered for 12 to 15 minutes, until tender.
4. Drain and mash lightly with a fork or potato masher.
5. Heat 1 tablespoon of the olive oil in a large nonstick pan, and saute the onion, garlic, and rosemary for 2 minutes, until the onion is softened.
6. Add the spinach to the pan and stir until spinach is heated through.
7. Combine the sauteed vegetables, cooked potatoes, feta cheese, Parmesan cheese, egg, oregano, salt, pepper, and bread crumbs in a large bowl and mix well.
8. Using an 8-ounce scoop as a measure, form the mixture into 10 griddlecakes.
9. Heat the remaining 1 tablespoon olive oil in a large saute pan.
10. Saute the griddlecakes until golden brown on both sides, about 2 minutes per side.
11. Place the griddlecakes on a baking pan in the center of the oven for 10 minutes to cook through.
12. Serve with marinara or your favorite sauce.

idaho potato, olive oil, onion, garlic, fresh rosemary, feta cheese, parmesan cheese, egg, oregano, salt, fresh ground pepper, breadcrumbs

Taken from www.food.com/recipe/spinach-garlic-and-rosemary-griddlecakes-241204 (may not work)