Bill Piccerelli’s Potato Fritta

Ingredients

• 4 cups mashed potatoes, previously made and spiced
• 3/4 cup cooked spinach* (I used spinach that had been sautéed with Filippo Berio olive oil, garlic and
• chopped olives).
• 1 cup artichoke hearts, cut into small pieces (approx. into eigths)
• 1/4 cup chopped parsley
• 1/2 cup grated Pecorino Romano or Parmesan cheese (or both mixed)
• 1/4 cup finely chopped Italian proscuitto*
• 1/4 cup porcini mushrooms* (reconstituted, well drained)
• 2 eggs
• Salt, pepper and garlic to taste
• 1 cup breadcrumbs, spiced with a touch of Pecorino Romano cheese and 2 tablespoons chopped parsley)