Poached Eggs And Roasted Tomatoes With Potato Pancakes

• 6 None roma tomatoes, halved
• 3 None large potatoes, peeled
• 3 tbsp butter
• 1 tbsp oil
• 10 oz spinach
• 4 None eggs
• None None toast, to serve

1. Preheat oven to 375u0b0F. Grease an oven tray.
2. Place tomatoes on tray and bake 15-20 minutes, until soft. Keep warm.
3. Place potatoes in a large saucepan of boiling salted water and boil 8 minutes. Drain and cool. Grate potatoes and squeeze out excess moisture. Season to taste and divide mixture into eight fritters.
4. Heat butter and oil in a large frying pan on high. Cook fritters 4-5 minutes, pressing down with a spatula and turning once, until golden and crisp. Drain on paper towel. In same pan, saute spinach 1 minute.
5. Slide eggs into a saucepan of simmering water with a splash of white vinegar and poach 3-4 minutes. Remove with a slotted spoon then drain on paper towels.
6. Top potato pancakes with a poached egg. Serve with spinach, tomatoes and toast.

roma tomatoes, potatoes, butter, oil, spinach, eggs

Taken from recipes-plus.com/api/v2.0/recipes/29356 (may not work)