Once upon a time I took leftover mashed potatoes and made a fried, cheesy cake out of them then topped it all with bacon, avocado and a poached egg. I called it, cheesy potato pancake eggs benedict despite the lack of hollandaise sauce. I consider it to be one of my best works to date.
The exact same leftovers were in the fridge the day before and I told The Hubs to “eat all the food” because we’re leaving for vacation. His response was “what food?” Apparently he doesn’t have my gift of reimagining leftovers.
Oh who am I kidding? I would eat leftover mashed potatoes cold with a spoon any day. No fancying up necessary.
I find that this dish really embodies so much of what I’m about.
1. Potatoes
2. Looking at familiar items with a new perspective
3. Using what’s on hand to avoid going to the store (ie. laziness)
4. Cheese
5. Making simple, yet awesome food.
I’m no chef. I’m just a hungry girl that happened to make breakfast potato skins one day and had a bowlful of leftover potato innards sitting in the fridge along with some fresh local produce, who felt like getting dressed and leaving the house to purchase food was too much of a hassle. Gourmet does not mean glamourous. Leftovers does not mean bland or boring. I’m telling you that there’s a whole fabulous and delicious world existing inside your fridge as you read this. You just have to step back and look at it from another angle.
When all else fails, remember that poached eggs make everything better.
PS. If you want to know more about breakfast potato skins, or other super similarly awesome recipes, please check out my ebook!
Cheesy Potato Pancakes
Cheesy Potato Pancake Eggs Benedict
Ingredients
- 2 cups leftover mashed potatoes
- 1 egg lightly beaten
- 1/3 cup panko breadcrumbs
- 1/2 cup shredded cheddar cheese
- 2 Tbsp oil
Instructions
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Heat oil in a large skillet over medium high heat.
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Combine leftover potatoes, egg, panko breadcrumbs and cheddar cheese. Form into patties.
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Add patties to skillet a few at a time and cook 4 minutes or until one side is golden brown, flip and cook for another 5 minutes or until both sides are golden brown.
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Serve topped with bacon, spinach, poached eggs, avocado and Sriracha or your favorite eggs benedict toppings.
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