Spinach Ricotta Potato Pancakes

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In Jennie's Kitchen


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1 large russet potato (10 ounces), peeled

1/2 cup packed, very well-drained steamed spinach, chopped

1/2 cup fresh ricotta

1 large egg, lightly beaten

2 tbsp freshly grated Parmesan cheese

salt and freshly ground pepper to taste

Pinch of freshly grated nutmeg

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