Friday, November 28, 2014

Mashed Potato Leftovers

Is your fridge brimming with leftover Thanksgiving offerings?  Mine surely is.  But so far, I've whittled down at least one dish--the mashed potatoes.

Potato pancakes are always a delicious treat.  Once you have the mashed potatoes, the work is basically done.  Just drop in a couple of eggs and fry them up.  This is definitely one of the side-benefits of Thanksgiving leftovers.

I served mine topped with fried eggs and on the side, chard sauteed in garlic and olive oil.  I think everybody was expecting turkey and they were pretty delighted to have the eggs instead.

Be sure your eggs and butter are from pasture raised cows and chickens.  That way you'll be adding inflammation-reducing omega-3s to your meal.

Leftover Mashed Potatoes Pancakes Topped with Fried Eggs

For the potato pancakes:
4 c leftover mashed potatoes
2 eggs grass-fed organic
Freshly ground sea salt and ground pepper
3 T grass-fed organic butter

For the fried eggs:
5 eggs for frying (also grass-fed organic)
2 T grass-fed organic butter
Freshly ground sea salt and ground pepper

Mix all the potato pancakes ingredients up in a bowl.  Melt the butter over medium heat in a large frying pan.  When the butter starts to sizzle, drop the mashed potatoes in making 5 separate patties.  Cook until the bottoms are golden and crispy and flip.  Repeat on the other side.

In a second frying pan, melt the butter over medium heat.  When the butter is sizzling, crack in the eggs, leaving space between them if possible.  Top with sea salt and pepper to taste.  When the whites are starting to firm up, flip each egg over gently and cook for about 30 seconds more.  Remove from pan and place each egg on the top of a potato pancake.

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