Potato Corn Hash Cakes Topped with Eggs and Salsa Fresca

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper.
2. Cook potatoes in in pot of boiling water for about 12 minutes, until tender. Drain and let cool for 5 minutes. Cut leek in half lengthways and thinly slice. Heat a drizzle of oil in a large fry-pan on medium heat. Add butter and leek and cook for about 3 minutes, stirring occasionally, until soft.
3. Add corn to pan and cook for 2 minutes, until warmed through. Stir through baby spinach leaves and chilli and season with salt and pepper. Transfer to a large bowl and let cool slightly. Add Parmesan cheese and cooked potatoes. Use a potato masher to roughly crush potatoes. Mix all to combine.
4. Divide and shape mixture into 4–6 patties, measuring about 8cm wide. Place on prepared tray and use a spoon to make an indentation in the top of each patty, wide and deep enough to hold an egg. Bake for 5–6 minutes then remove from oven.
5. Carefully crack an egg into each indentation. Season with salt and pepper and return to the oven for 4–6 minutes, or until whites of eggs are set but yolks are still runny.
6. While hash cakes are baking, prepare salsa fresca. Cut cherry tomatoes into quarters; remove core and seeds from capsicum and finely dice; finely dice chilli and shallot. Add all to a medium bowl, along with all remaining salsa fresca ingredients. Season with salt and pepper and toss to combine.
7. Divide potato and corn hash cakes topped with eggs between plates and top with salsa fresca.