| 7 | 50 | 840 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 1 |
| 2 large | Russet potato (peeled and chopped) |
| 1/4 tsp | Sea Salt |
| 2 tbsp | Extra virgin olive oil |
| 1 cup | Baby spinach (finely chopped) |
| 2 tbsp | Chives (finely chopped) |
| 3 | Egg (divided) |
| 2 tbsp | Rye flour |
Add potatoes to a pot of salted water and bring to a boil.
Cook for about 10 minutes or until the potatoes are very tender.
Drain and transfer the cooked potatoes to a mixing bowl.
Allow the potatoes to cool slightly, then add the salt and half of the oil. Mash with a potato masher until is mostly smooth.
Stir in the spinach and chives and continue to stir until the spinach has wilted.
When the potatoes are cool enough to handle, stir in one egg and then fold in the flour.
Heat the remaining oil in a non-stick pan over medium heat.
Form the potato mixture into patties approximately four inches in diameter and cook for about five minutes per side or until browned and crispy.
In the same pan cook the remaining eggs to your liking and season with additional salt to taste.
To serve, divide the potato patties and eggs between plates and enjoy!
