Zach's writing ranges from matters of gardening, cooking, aquariums, and fish to more niche topics like coin collecting.
Today's menu features potato cakes from leftover mashed potatoes, fried and topped with sauteed mushrooms and a fried egg. Join me as I show you how to make this classy breakfast from yesterday's leftovers.
The whole process starts off with a good mashed potato. I prefer leftover mashed potatoes as I'm normally a grump in the morning and really only have the patience for instant-gratification meals, not something that's going to be an hour's wait. The leftover mashed potatoes that I'm using in this recipe were made from russet potatoes, milk, butter, garlic sprouts, and bacon. Do you have to use leftover mashed potatoes for potato cakes? No, you don't, but you better start making some quick!
|Prep time||Cook time||Ready in||Yields|
- 2-3 cups leftover mashed potatoes
- 4 button mushrooms, sliced
- 2 eggs
- 1 green onion, chopped
- Olive oil
- Salt & pepper, to taste
- Place a large skillet on a burner set to medium-high heat. Add in a couple tablespoons of olive oil and allow to heat.
- Using your hands, portion out single servings of mashed potatoes. Roll into a ball, then gently begin to press and form a flat circle. Think of it as making little potato pancakes from mashed potatoes.
- When the oil is hot, place the cakes in the pan. Cook for 3-4 minutes per side or until golden brown and crispy. Use great care and have patience when flipping the delicate cakes over or else they'll just fall apart.
- Once golden brown on both sides, remove from the pan and onto a plate. Keep them warm in an oven that was allowed to heat at 200F for just a couple of minutes.
- With the pan still set at medium-high heat, add the sliced button mushrooms. Do not add oil or seasoning to them. The goal is to get them to get a nice golden brown color and to remain crisp in texture. Stirring often, the mushrooms should take around 3-4 minutes to cook. Again, remove from the pan and keep warm in the oven.
- Reduce heat to medium and add a drizzle of olive oil to your pan. Crack and then add the eggs to the pan. Season with salt and pepper(I used seasoned salt only) and cover with a lid. Cook until the egg whites are firm, but so that the yolk is still very runny.
- To finish, stack the mushrooms and the fried egg on top of the potato cake. Garnish with fresh green onion and enjoy!
The great part about this recipe is that there's no need for a sauce. The runny egg yolk takes care of that, plus it melds together all the delicate flavors presented. Personally, I eat runny egg yolks all the time, but if you don't feel comfortable doing so, just finish the dish off with a little country gravy.
Thank you for reading my recipe article. As always, comments, suggestions and/or questions are greatly appreciated!
Need a Recipe for Mashed Potatoes?
If you're looking to make mashed potatoes but need a recipe, be sure to check out my Baked Chicken Legs Meal. It features a homemade garlic mashed potato very similar to what I used in this potato breakfast recipe.
L M Reid from Ireland on June 22, 2012:
I do love to eat mashed potatoes like this too. I love your recipe for potato cakes. They really are easy to make and they freeze well. That way when you want them for your breakfast there is no need to make them from scratch lol.
My favourite ingredients to add to the mash is fried onion and cabbage. It goes well with a fried egg too.
Shared with followers and on Twitter. Voted 5 stars
2patricias from Sussex by the Sea on June 22, 2012:
Oh wow! I have just planned the next few meals for this house. I am committed to dinner out tonight (lucky me). Tomorrow night I am making mashed potato, with enough left over to make this recipe for Sunday breakfast.
I'm tweeting this and sharing it.
Then I'm off to the kitchen for a bit of grazing. nom, nom
stessily on February 16, 2012:
This recipe looks scrumptious! Mashed potatoes don't have much of a chance of being left over around me, but I'll make an exception for this recipe.
Thanks for sharing.
gramarye from Adelaide - Australia on February 03, 2012:
This looks yummy I am going to try it out!
StellaSee from California on February 03, 2012:
I'm reading this right before eating lunch so this looks SO good. Especially the egg on top :) Congratulations and thanks for sharing!
jimcrowthers from Port Charlotte on February 02, 2012:
Thanks for sharing! I wasn't hungry before I visited this site, but now I'm craving some taters!!!
Oh, and congrats on the "HotD"! I was just looking through the Hot Hubs, and saw something that looked delicious. When I saw that the description mentioned something about p'taters, I had to drop by and see what all the fuss was about. Glad I did!
Sandra M Urquhart from Fort Lauderdale on February 02, 2012:
Man! This sounds fab! I see that you have lots of other recipes too. I'mma haveta follow you!
Jilltravel from Indiana on February 02, 2012:
This looks like an incredible recipe! I'm now craving these potato cakes. Especially with a runny egg on top! I'm new to hub pages (I've written two recipe reviews so far. I LOVE good food.), so I'm thrilled to have come across delicious looking recipes-including these potato cakes! :) By the way, I enjoyed how admitted that you're a grump in the morning. That made me laugh.
Joanna McKenna from Central Oklahoma on February 02, 2012:
My mother was a terrible cook, but this was actually an advantage when it came to the potato cakes she *always* made from leftover mashed potatoes. "Creamy" wasn't in her vocabulary and she never used an electric mixer to mash potatoes, only a hand masher, so her mashed spuds were lumpy and desert-dry. That's why there were always lots of leftover mashed potatoes!
Olive oil never graced her cupboards. For eggs and the potato cakes, she'd use leftover bacon grease, in a cast iron skillet I suspect came to Kansas with the first wave of settlers in covered wagons. But this combination made THE BEST EVER potato cakes! Eaten plain, as it'd never occur to her that potato cakes should be "dressed up". After I left home and had my own family, I served them as a dinner entree with sour cream and applesauce, which she said was "way too fancy" as she helped herself to seconds. lol!
RedSturtz from A land far far away.... on February 02, 2012:
Another variation on potato cakes I used to love as a kid was grating raw potato and then frying flattened lumps of the grated potato with eggs/salt etc.
Rose Clearfield from Milwaukee, Wisconsin on February 01, 2012:
This is a great recipe. I love creative uses for left overs! My husband and I love breakfast food, too. :) Congrats on getting Hub of the Day!
BlissfulWriter on February 01, 2012:
That simply looks yummy!
mljdgulley354 on February 01, 2012:
Congratulations for hub of the day this is a great recipe. Thank you for sharing.
LoriSoard from Henryville, Indiana on February 01, 2012:
Those look delish. Will have to try this next time I have leftover potatoes.
carieg on February 01, 2012:
Oh wow that looks so amazing and delicious.. all of a sudden I am really hungry :)
ajayshah2005 from Mid Asia on February 01, 2012:
Wow! Really awesome recipe! I am surely going to make it asap! I had never seen such type of "cake", and it looks like delicious from the picture!
Congratulations for achieving Hub of the Day!
Lawrence Stripling on February 01, 2012:
Looks very tasty, I can't wait to cook and try it! Voted Up.
Al Shield from Bendigo, Victoria on February 01, 2012:
I would eat the smack out of that meal...
Cynthia Zirkwitz from Vancouver Island, Canada on February 01, 2012:
Joe, these look really yummy! Congrats on being the Hub for the Day!
jeyaramd from Mississauga, Ontario on February 01, 2012:
Left over mashed potatoes never looked so good. I admire those who can make great food with the ingredients that they do have at home. Personally, I am more of a book person. I have a trouble innovating from scratch as my cooking skills are quite limited. With med school on the side; its hard to find that perfect ahh moment. Anyhow, this recipe looks too good to pass. I will have to give this a shot. Voted up and USEFUL. Thanks.
Mary Wickison from Brazil on February 01, 2012:
Congratulations x3. The reason is it is a great recipe, I have always loved potato cakes but usually for dinner. The second is for you Hub of the Day, and thirdly, because you did a great job of photographing that. Photographing food is difficult, especially when it is similar colors. So well done you!
Leah Lefler from Western New York on February 01, 2012:
Those potato cakes look absolutely delicious. We're always looking for high calorie recipes, and I bet my little guy would LOVE those - what a great breakfast idea!
Stephanie Bradberry from New Jersey on February 01, 2012:
Now this looks really good. And I love being able to use leftovers in interesting ways. Hopefully I will get the chance to try this soon. Thanks for sharing.
Sinea Pies from Northeastern United States on February 01, 2012:
Congrats on being Hub of the Day!. This recipe sounds great. Every ingredient a favorite. Thanks for sharing.
Carrie L Cronkite from Maine on February 01, 2012:
This sounds delicious! I just looked in my refrigerator and saw that I have all of the ingredients. I'm going to make this for my supper tonight. Thank you!
RPirate from Earth on February 01, 2012:
Looks delicious! :) Feed me some haha!
Mike Pugh from New York City on February 01, 2012:
Awesome job for receiving hub of the Day, I love the format and flow of this hub, awesome spacing and exceptional presentation.
I would like to add a nutritional tip though, which I recently discovered myself, and its the fact that frying with olive oil actually creates free radicals, which is known to cause cancer.
You can do your own research to verify such claims, but it is very important to know of everything you are cooking up, so that you or anyone else will not be harmed due to potential negligence, or the ignorance of not knowing of such truths.
I recently discovered this information, and feel compelled to let it be known, but this in no way is taking from your skill as a powerful writer here, your hub is truly awesome indeed.
I'm sincere in every way when writing this, and simply concerned for everyone's well being. Hopefully you can understand the seriousness of such information, and give it some thought to research up on.
Voted up and if you find such truth to be so, hopefully it can help you & all those countless others who may have been somewhat misinformed of cooking with olive oil.
Thanks for sharing, and once again congrad's on your award here, you deserve it for sure.
Jill Spencer from United States on February 01, 2012:
What a perfect brunch dish. Thanks--and congrats on HOTD!
Nina L James from chicago, Illinois on February 01, 2012:
That picture is making my mouth water!!!!!!! I need to make some of those potatoes for my family. Great hub on a delicious recipe.
mariofa from Italy on February 01, 2012:
great, love it :)
Liz Elias from Oakley, CA on February 01, 2012:
Congratulations on Hub of the Day!
This sounds like a great use for leftover mashed potatoes, but I'll take my egg yolks broken and cooked until firm, thank you. I'd probably be more likely to fix this for brunch or dinner, as I have an incurable sweet tooth, and I prefer breakfast to be sweet. Still a great recipe and well presented!
Voted up! (Still no "delicious" button--HP, are you listening?) ;-)
rob_allen from MNL, PH on February 01, 2012:
very tempting! :)Good thing you don't just post the recipe on your hub. Now you're hubbin! :))
Patty Inglish MS from USA and Asgardia, the First Space Nation on February 01, 2012:
I'm going to try this. Usually, I mix the egg into the potatoes, but your photo is too delirious not to give a shot. Rated Up.
RTalloni on February 01, 2012:
No wonder this won Hub of the Day--congratulations and thanks for sharing your recipe. I'll be making this with my dairy-free mashed potatoes, and linking it to that hub if you have no objection. Thanks!
Man from Modesto from Kiev, Ukraine (formerly Modesto, California) on February 01, 2012:
My wife ALWAYS makes too much mashed potatoes. This idea is going to save me mucho moolah!
Cindy Murdoch from Texas on February 01, 2012:
These look and sound yummy! You have also found another great way to start the year - with hub of the day! Congratulations.
Amber White from New Glarus, WI on February 01, 2012:
looks great, will have to try the next time I have leftover potatoes!
Tonja Petrella from Michigan on February 01, 2012:
Looks really yummy! I can't wait to try it.
John Sarkis from Winter Haven, FL on February 01, 2012:
I'm not much for mash potatoes, but I like your treatment of them and, with eggs nothing can go wrong.
Brett Winn from US on February 01, 2012:
Yum! This sounds delish ... I will be making this for my husband! Voted up, and congrats on the Hub of the Day!
blogallaboutit on February 01, 2012:
Yummy, I cannot wait to try this, it sounds so delicious. I love potatoes!
Mary Craig from New York on February 01, 2012:
Nice job! I've used leftover mashed potatoes for potato pancakes (to lazy to rice potatoes) but your combination is a winner! Voted up and useful. Thanks for SHARING.
C De Melo from Florence, Italy and WORLDWIDE on February 01, 2012:
I am a huge fan of turning leftovers into something new. Bravo! Those potato cakes look delicious!
Deborah Neyens from Iowa on February 01, 2012:
Yum! The picture caught my eye. The recipe sounds fabulous. Congrats on Hub of the Day!
Tammy Frost Winters from Oregon on February 01, 2012:
Absolutely delicious sounding. Makes my tummy rumble.
hesham883 on February 01, 2012:
those pictures made me hungry :)
Kristin Trapp from Illinois on February 01, 2012:
This looks delicious - especially with the sauteed mushrooms. What a great use of leftover mashed potatoes. Congratulations on hub of the day.
Vespa Woolf from Peru, South America on February 01, 2012:
Nice recipe and easy-to-follow instructions. Thanks!
Ayman Nisar on February 01, 2012:
FunHouse on February 01, 2012:
Oh my God! I am not exactly a fan of potatoes but this has me drooling. Won't be waiting for leftovers to make this one though - this goes on the table today!
jirel from Philippines on February 01, 2012:
GOSH..looka so yummy...m hungry now..lol!!
OrclipseHub from San Francisco on February 01, 2012:
wow, looks delicious!
L.L. Woodard from Oklahoma City on February 01, 2012:
Congratulations on being Hub of the Day!
Your potato cake recipe is timely for me. I have a leftover bowl of cheesy mashed potatoes in the fridge and have been wondering what to do with them. Dilemma solved now.
As an aside, I recently read that research shows that people in Spain who fry with olive oil don't experience elevated cholesterol levels as do people who fry with other oils/products.
Dianna Mendez on February 01, 2012:
I should not be reading hubs like this it can only lead to my following through with the suggestions! Love your topic and the suggestions. I have made potato cakes before but not like this and will defintely keep it in my library. Love the fact that you used olive oil instead of regular oil. Voted up!
Zach (author) from Colorado on January 11, 2012:
Allana Calhoun - You nailed that one right one the head! Patience is key when making these potato cakes. Your's sound tasty
herb gardening - They are delicious. Thanks for stopping by.
herb gardening on January 09, 2012:
Allana Calhoun from Chicago, Illinois on January 09, 2012:
Excellent recipe and well-written too! It took me several tries before I figured out the key to making good mashed potato pancakes - PATIENCE! We use margarine and let it cook slowly for several minutes on each side till brown and crispy. :D
Zach (author) from Colorado on January 09, 2012:
livelonger - Thanks for the comment. I actually learned a new cuisine term from you! The red bits in the mashed potatoes are actually bacon.
Zach (author) from Colorado on January 09, 2012:
Billips - I think the same thing! Thanks for stopping by to read. I'm sure that mine aren't traditional potato cakes by any means, but man they are good. Plus, it's a great way to make leftovers shine.
Simone Smith - Thanks for the great feedback. I like to think that every ingredient has multiple applications, even mashed potatoes! Personally, I like the mashed potato cakes more than the mashed taters themselves, so it should be a real winner for you!
Jason Menayan from San Francisco on January 09, 2012:
Wow, looks gorgeous! You've elevated a very simple recipe to haute cuisine! What are those reddish bits in the mashed potato patty? Skins from red potatoes?
Simone Haruko Smith from San Francisco on January 04, 2012:
Oh my gosh... I have never seen such a good use of mashed potatoes in my life. I don't usually make mashed potatoes, so I've never had the excuse to try something creative with them, but now I simply must whip up a batch!
billips from Central Texas on January 03, 2012:
What a great start for 2012 - they look delicious! - I have never made my own potato cakes, but have enjoyed those made by others - yours look and sound better than any, so I am now definitely on my way to becoming a potato-cake-maker - B.