I made this last night from left over sausage and mash-Waitrose Cumberland pork chipolatas and King Edward mash to be precise.
Remove the leftovers from the fridge a good 30 minutes to an hour before cooking to allow to come up to room temperature.
Cut up the cold sausages into pieces and grate a small amount of cheddar cheese. Combine the sausage, mash and grated cheese and mould into a potato cake. Flatter and thinner is better than round as they take less time to heat though.
Heat a little oil in a large flat bottomed frying pan. When the oil is hot, lay the ‘cake’ into the centre and allow to crisp up on the bottom. When lightly browned, carefully turn over and do the same on the other side. When browned, turn down the heat, push the potato cake to the side of the frying pan and allow to heat through.
While the potato is cooking, fry an egg and flip it over to cook the yolk. At the last minute add the spinach leaves to the pan and fry so they wilt and crisp at the edges.
Serve with the fried egg on top of the potato cake and the spinach on the side.
Delicious with tomato sauce!