Potato Cakes and Eggs Recipe

Name: Potato Cakes and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1023

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound baking potatoes, diced (2 potatoes, skin on), 2 tablespoons milk, 1 cup fresh bread crumbs, 5 large eggs, and more.

Yes, Potato Cakes and Eggs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato Cakes and Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions