Potato and Corn Hash Cakes Topped with Eggs and Salsa Fresca

Ready in 40 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, November 8, 2015.

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Potato and corn hash cakes flavoured with a spicy salsa fresca

Ingredients

300 g potatoes, scrubbed and diced 3cm
1 teaspoon butter
1 leek, white and pale green part only, cut in half lengthways and finely sliced
1 cup frozen corn, defrosted
1/2 bag baby spinach leaves, roughly chopped
1/2 chilli, seeds removed and finely diced
1/2 cup finely grated parmesan cheese
4-6 eggs

oven to 220°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper.
Cook potatoes in pot of boiling water for 12 minutes until tender. Drain and transfer to a large bowl to cool.
Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat. Add butter and leek and cook for about 3 minutes until soft. Add corn and cook for another 2 minutes. Stir through spinach and chilli and season with salt and pepper. Transfer to bowl with potatoes, add parmesan and use a potato masher to roughly crush and mix together. Use a ½ cup measure to divide and shape mixture into 4–6 patties, 8–10cm wide. Place on prepared tray and use a spoon to make an indentation in the top of each patty, large enough to hold an egg.
Carefully crack an egg into each indentation. Season with salt and pepper and bake for about 10 minutes or until whites of eggs are set but yokes are still runny.
While hash cakes are baking, prepare salsa fresca; cut tomatoes into quarters; remove core and seeds from capsicum and chilli and finely dice; finely dice shallot. Add to a medium bowl with all remaining salsa fresca ingredients. Season with salt and pepper and mix to combine.
Divide potato and corn hash cakes between plates and top with salsa fresca.