Farmers Market Breakfast with Crispy Potato Cake

Can't go wrong with a meal featuring an egg and fresh garden vegetables.  My meal includes a pea shoot salad, potato cake with baby spinach and a fried egg.  The inspiration for the potato cake is Cooking Light, though I jumped the gun and did not have all the ingredients on hand.  Here's how I made it:

Crispy Potato Cakes

(Serves 4)

In a saucepan, cover potatoes with water.  Bring to a boil.  Reduce heat and simmer for 10 minutes or until tender.  Drain.
4 medium potatoes, peeled and diced

Saute onion in olive oil for 2 minutes.  Add garlic and pepper;  saute 2 more minutes.  Stir in spinach and cook 1 minutes, wilting greens.
2 tablespoon onion, diced
1 garlic clove, minced
1/3 cup spinach leaves (stems removed)
2 tablespoon red pepper, diced
1 teaspoon olive oil

Mix potatoes slightly, leaving lumps.  Add sauteed vegetables.  Sprinkle with paprika and cheese.  Mix slightly, careful to leave some lumps.
1/8 teaspoon paprika
1 reduced fat cheddar cheese stick, shredded

Using a 1/4 cup dipper, shape potato cakes.

Heat olive oil in a skillet on stove top.
1 teaspoon olive oil

Brown potato cakes on both sides.  Add eggs to pan after turning potatoes to uncooked side.

The pea shoots, onions, carrots and potatoes were all purchased at the Morgantown Farmers Market.  The pepper and spinach are from my container garden.