Sausage and Spinach Potato Cakes

So I’ll admit it, I’ve clearly fallen off the face of the Earth this summer. I set my blogging aside to work on My Country Story, my new job, and just simply enjoying the summer. It’s been crazy how much has been going on that I haven’t shared with everyone. From photographing weddings, to photo shoots with friends, to expanding Andy and my business, things have been nuts.

I haven’t even really had any time to cook. Plus, the extremely hot weather has not made it easy to stand next to a hot stove. I did, however, make these fantastic sausage and spinach potato cakes, though. I had run out of food in the house, panicked, and put everything I could find together in hopes that it made something edible. Turns out that when you try to make twice baked potatoes and fail, there’s nothing wrong with turning them into cakes. Hey, not everyone can smoothly scoop out potato halves without destroying them. I don’t quite have that finesse, I guess.

Sausage and Spinach Potato Cakes

1/2 pound of Ground Sweet Sausage
2 loose cups of spinach, washed and stems removed
4 large potatoes
1 egg
Salt and Pepper, to taste

Preheat oven to 375.

In a large saucepan, cook ground sausage until browned. Remove from pan, set aside, but leave any cooked fat in the pan.

Add spinach to the pan and cook for 5-7 minutes, or until spinach has wilted.

Wash and poke holes with a fork into potatoes. While still damp, place them into the microwave and cook for 8-12 minutes, or until potatoes are soft and cooked through. Remove from microwave.

Cut potatoes open, and scoop out insides into a large bowl. Throw out skins. Add ground sausage and spinach to bowl, combine ingredients. Let cool for a few minutes. Add egg, salt, and pepper. T
oss one more time until egg is combined into mixture.

Form potato mixture into palm-sized balls, then flatten to about 1 to 1 1/2 inches thick. Place on a cookie sheet and cook for 18-25 minutes, or until cakes are slightly browned and cooked through. Let cool and serve.

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