Potato Cakes and Eggs

• 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

1. Put potatoes in salted water and boil until tender, 12 to 15 minutes.
2. Drain and smash with the milk.
3. Mix in the bread crumbs and 1 of the eggs and season with salt and pepper, to taste.
4. Pack into 4 (3-inch) patties.
5. Preheat oven to 300 degrees F.
6. In a nonstick pan, heat 2 tablespoons of the olive oil over high heat until the oil shimmers.
7. Sear the potato cakes until crispy and browned, 3 to 5 minutes per side.
8. Transfer to a sheet pan to keep warm in a low oven.
9. Add the spinach to the pan, and cook, season with salt and pepper, and toss until just wilted, 1 to 2 minutes.
10. Transfer to a bowl.
11. 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.
12. Add the tomatoes and olives and cook until warmed.
13. Transfer to a bowl and cover with foil to keep warm.
14. Melt the butter in the same pan, and fry the eggs, sunny-side up or as desired, about 4 minutes.
15. Season with salt and pepper.
16. While the eggs fry, divide the potato cakes among 4 plates.
17. Top with the wilted spinach.
18. Top each cake with a fried egg, and spoon warm tomato sauce over and around the egg.

baking potatoes, milk, bread crumbs, eggs, kosher salt, freshly ground black pepper, extravirgin olive oil, spinach, onion, garlic, thyme, tomatoes, olives, unsalted butter

Taken from www.foodnetwork.com/recipes/food-network-kitchens/potato-cakes-and-eggs-recipe.html (may not work)