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!
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- 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.