Potato Cakes and Eggs
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 303
- Total Fat
- 17
- Saturated Fat
- 5
- Carbohydrates
- 29
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 10
- Cholesterol
- 166
- Sodium
- 721
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
Ingredients
1 pound baking potatoes, diced (2 potatoes, skin on)
2 tablespoons milk
1 cup fresh bread crumbs
5 large eggs
Kosher salt
Freshly ground black pepper
3 to 4 tablespoons extra-virgin olive oil
8 ounces spinach (6 packed cups)
1 large onion, thinly sliced (2 1/4 cups)
2 cloves garlic, minced
4 sprigs fresh thyme
2 large tomatoes diced
1/3 cup chopped olives, about 20, (picholines or kalamatas or a mix)
2 tablespoons unsalted butter
Directions
- Put potatoes in salted water and boil until tender, 12 to 15 minutes. Drain and smash with the milk. Mix in the bread crumbs and 1 of the eggs and season with salt and pepper, to taste. Pack into 4 (3-inch) patties.
- Preheat oven to 300 degrees F.
- In a nonstick pan, heat 2 tablespoons of the olive oil over high heat until the oil shimmers. Sear the potato cakes until crispy and browned, 3 to 5 minutes per side. Transfer to a sheet pan to keep warm in a low oven.
- Add the spinach to the pan, and cook, season with salt and pepper, and toss until just wilted, 1 to 2 minutes. Transfer to a bowl. In the same pan, add the remaining 2 tablespoons of oil and cook the onions, garlic and thyme until soft and slightly brown, 10 minutes. Add the tomatoes and olives and cook until warmed. Transfer to a bowl and cover with foil to keep warm.
- Melt the butter in the same pan, and fry the eggs, sunny-side up or as desired, about 4 minutes. Season with salt and pepper. While the eggs fry, divide the potato cakes among 4 plates. Top with the wilted spinach. Top each cake with a fried egg, and spoon warm tomato sauce over and around the egg.