Ingredients

300g leftover boiled potatoes
15g Coop unsalted butter, melted
1tsp chopped fresh herbs, such as parsley (optional)
2 Coop British free range eggs
1 tsp rapeseed oil
1 garlic clove, crushed
125g pack Coop baby spinach
Pinch chilli flakes

Method

1. Microwave the potatoes for 2 mins, or until heated through

2. Season with black pepper and add half the melted butter

3. Mash until smooth

4. Mix in the chopped herbs, if using, then divide the mixture in two and form into cakes with your hands

5. Heat the remaining butter in a nonstick frying pan and cook the potato cakes for 2-3 mins on each side, until golden brown

6. While the potato cakes are cooking, half-fill a small saucepan with water and bring to the boil

7. Reduce the heat, swirl the water and crack in the eggs

8. Cook for 3 mins, or until the whites have set

9. Drain on a plate lined with kitchen paper

10. Take the potato cakes out of the pan

11. Add the oil to the same pan and cook the garlic over a low heat for 1 minute

12. Add the spinach, season and cook for 1-2 mins, until wilted

13. Heap the wilted spinach onto the potato cakes, then top each with a poached egg

14. Sprinkle with the chilli flakes and some black pepper to serve