Potato and Pea Hash Cakes with Warm Tomato Salsa

Steps

1. oven to 200°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper.
2. Cook potatoes in pot of boiling water for 13 minutes until tender. Drain and transfer to a large bowl to cool slightly. While potatoes cook, prepare the warm tomato salsa; cut tomatoes into quarters; finely dice shallot; dice capsicum 1cm. Add to a small pot with all remaining warm tomato salsa ingredients.
3. Bring salsa to a simmer on medium heat, cook for 10 minutes, or until reduced, stirring occasionally.
4. While salsa simmers, heat oil in a large fry-pan (preferably non-stick) on medium heat. Add butter and onion and cook for about 4 minutes until soft. Add peas and cook for another 2 minutes. Transfer to bowl with potatoes and add two thirds of grated parmesan.
5. Use a potato masher to roughly crush, season to taste with salt and pepper 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.
6. Carefully crack an egg into each indentation. Sprinkle over remaining parmesan, season with salt and pepper and bake for about 8–10 minutes or until egg whites are set but yolks are still runny. Add the spinach to a bowl with oil and vinegar and lightly toss.
7. Divide potato and pea hash cakes between plates and top with warm tomato salsa, with spinach on side.