An incredibly wonderful way to transform your leftover mashed potatoes into something amazing. You may just want to make mashed potatoes all the time after this!
Mashed Potato Pancakes
- 1 cup cooked and cooled mashed potatoes
- 1/2 cup flour, additional as need and extra to dip cakes into
- 1 large egg
- 1/2 cup shredded gruyere cheese
- 1/2 cup shredded parmesan cheese
- small bunch of chives or scallions chopped
- 2 teaspoons kosher salt, you can adjust to taste- salt and test flavors before adding egg
- 1.5 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 1/2 cup neutral oil – canola, vegetable, grapeseed- additional if cooking 2 batches
- 5 large fresh eggs
- deep skillet or small pot of water
- leftover cranberry sauce – or your favorite jam
- leftover turkey, ham or bacon – warmed
- leftover gravy – warmed, check out this recipe
- fresh arugula
- extra chives
Mashed Potato Pancakes
- If making in batches and want to keep warm, preheat oven to 200 degrees Fahrenheit.
- In a medium sized bowl add your mashed potatoes, flour, cheeses, spices and chives – mix and taste for flavor. Add more salt if needed. Finally add your egg and mix until a cohesive dough forms.
- The mashed potato mixture should form into a patty with minimal sticking to hands, if it is sticking excessively, add a teaspoon of flour and mix again. Continue until you have a good consistency.
- Form into 5 patties, about 3″ wide and 1/2″ high. They should resemble the shape and size of an English muffin.
- Once formed, dip both sides in flour and set on a plate or small sheet pan and pop in fridge for 15 minutes.
- Prepare your skillet while they chill. Heat 1/2 cup of neutral oil on medium-high heat. Oil should take about 4-5 minutes to heat up and become shimmery.
- Once your oil is ready, place your potato pancakes carefully and allow to cook for about 4 minutes.
- After 4 minutes, flip and continue to cook another 4 minutes until both sides are golden brown.
- Remove and keep warm in preheated oven 200 degrees Fahrenheit.
- Continue with additional batches as needed.
- Fill a medium skillet or pot about 2/3 full with water. Bring water to a boil on high heat.
- Turn the heat down to low and allowing for a low simmer. You do not want a roaring boil to poach your eggs. Simply bubbles toward the bottom of your skillet.
- Crack your eggs into ramekins, one for each egg.
- Be sure water is at a simmer and slowly slide your egg out of each ramekin into the water.
- Be sure not to overcrowd your skillet/pot, only add as many fits.
- Allow egg to poach for 3-4 minutes or until the whites set.
- Remove egg with slotted spot and pat dry with a paper towel under the spoon and place on your benedict if ready or set on a paper towel lined plate until ready to assemble.
- To assemble your benedict begin with a potato pancake.
- Add a layer of cranberry sauce.
- Next add your turkey (or other protein).
- Add some fresh arugula.
- Top your arugula with a poached egg.
- Finally top with warmed gravy, additional chives and fresh pepper.
- If using table salt – HALF your salt quantities
- I recommend testing your potato mixture before adding your egg for seasoning, all mashed potatoes are going to be seasoned differently so you want to ensure a balance of spices for your mixture.
- When poaching multiple eggs, ensure your skillet or pot is large enough, you don’t want to over crowd them in the pan. When cooking multiple eggs, you may need to add an additional 30 seconds per egg.
- This recipe is easy to double!
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