Breakfast Spinach-Potato Fritter

2 medium russet potatoes, peeled and cut into 1” pieces
Salt
¼ c. plain bread crumbs
2 t. garlic powder
1 T. black pepper
1-2 t. seasoned salt
2 large eggs, lightly beaten
1 T. olive oil, more for frying
1 (10-oz.) box frozen chopped spinach, thawed and squeezed dry

1. Place potatoes in medium pot and cover with cold salted water.
2. Bring to boil, reduce heat to medium and simmer until tender.
3. Drain well and return to pot. Stir over medium heat to dry out. Mash with potato masher.
4. In bowl, stir together bread crumbs, garlic powder, pepper and salt to taste if necessary.
5. Whisk in eggs and 1 T. oil.
6. Stir egg mixture and spinach into potatoes until well combined.
7. Working in batches, heat 2 T. oil in large skillet over medium heat until shimmering.
8. Add heaping tablespoons of batter to skillet.
9. Flatten fritters with spatula and space them so they do not touch.
10. Cook, flipping once, until golden brown and crispy, 2-3 minutes per side.
11. Repeat, adding oil for each batch.
12. Drain on paper towels and serve hot.