Grate the potato and then squeeze out the excess liquid through a muslin cloth. Then add this to a bowl, stir in the spinach and 1 x egg until combined.
Heat up the butter in a non stick fry pan, then add the potato mix to the pan, stirring gently, then patting into a hash brown shape. Try to cook one side evenly before flipping to cook the other side.
In a small pan, fry the other egg (or poach it if you are good at poaching – I am not, sadly).
Once your hashbrown is golden and crispy (but not burnt) serve, add the salmon and the egg and season with black pepper for added antioxidants.