Quick & Easy Recipe
Leftovers Recipe: Mashed Potato Cakes
When the air of Christmas clears, I usually have a decent amount of potatoes left in the refrigerator. It's not that they don't get eaten, but with all the other things available for Christmas eats, there is usually a sizable portion left. And leftover mashed potatoes just don't get eaten as easily as, say, leftover turkey or ham or leftover Christmas cookies.
So, my solution to most things lately has been to put an egg on it. It's sort of like the Portlandia joke of putting a bird on it, except it's just the egg. Fried. Poached. Hard-boiled. The egg makes everything better. Plus, potatoes are legitimate breakfast food.
Note: I actually mixed up colcannon here and used that as my base, and what a base it was. Kale and cabbage in my mashed potatoes is always fun, and as a hash, it added a bit of a green element I enjoyed. Any mashed potatoes will work, though.
Leftover Mashed Potato Cakes
4 tablespoons butter
4 cups leftover mashed potatoes
Melt 1/2 tablespoon of butter over medium-high heat in a small saucepan. Place one cup of mashed potato in the pan. Using a spatula, form the mashed potato into a patty. Allow to cook 5 minutes or until browned. Flip and cook an additional 3-4 minutes until browned. Slide onto plate.
Add 1/2 tablespoon to the pan and reduce heat to medium. Crack one egg in and cook as desired. Slide egg on top of mashed potato cake. Repeat with remaining potatoes and eggs. Eat immediately.
Makes 4 eggs and 4 cakes.