Leftover Mashed Potato Pancakes with Fried Eggs & Turkey Hash
.
Yield
4 servingsPrep
18 minCook
32 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
mashed potatoes
from leftover, at room temperature |
|
| 1 | large |
eggs
plus 4 more for frying |
|
| 4 | tablespoons |
milk
|
|
| ⅓ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
sage
finely minced |
*
|
| 1 | x |
salt and black pepper
to taste, prefer freshly ground pepper |
*
|
| 4 ½ | teaspoons |
olive oil
|
|
| 1 | small |
onions
chopped |
|
| 2 | cloves |
garlic
minced, or to taste |
|
| 1 | small |
sweet red bell peppers
stemmed, seeded, and chopped, or other sweet bell pepepr |
|
| 2 | cups |
turkey
8 ounces, cooked and shredded, from leftover |
*
|
| ½ | cup |
turkey gravy
from leftover |
* |
| ⅓ | cup |
corn
leftover and cooked |
|
| 1 | tablespoons |
parsley leaves
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
mashed potatoes
from leftover, at room temperature |
|
| 1 | large |
eggs
plus 4 more for frying |
|
| 6E+1 | ml |
milk
|
|
| 79 | ml |
all-purpose flour
|
|
| 2.5 | ml |
sage
finely minced |
*
|
| 1 | x |
salt and black pepper
to taste, prefer freshly ground pepper |
*
|
| 23 | ml |
olive oil
|
|
| 1 | small |
onions
chopped |
|
| 2 | cloves |
garlic
minced, or to taste |
|
| 1 | small |
sweet red bell peppers
stemmed, seeded, and chopped, or other sweet bell pepepr |
|
| 473 | ml |
turkey
8 ounces, cooked and shredded, from leftover |
*
|
| 118 | ml |
turkey gravy
from leftover |
* |
| 79 | ml |
corn
leftover and cooked |
|
| 15 | ml |
parsley leaves
freshly chopped |
|
Directions
Preheat the oven to 200 degrees F.
In a medium bowl, add the potatoes, egg, and milk together and mix until well combined.
Mix in the flour, season with salt and pepper, and stir until smooth.
Heat 2 teaspoons oil on a non-stick griddle or non-stick pan over medium heat, pour about ⅓ cup of the batter onto the warm griddle, gently spread it to a circle about 4-inch wide, and cook, flipping once, until golden brown, 3to 4 minutes per side.
Remove from heat and put into the oven to keep warm.
Repeat with remaining batter.
Heat 1 tablespoon of oil in a small skillet over medium low heat.
Stir in the onion and garlic and cook until softened, 4 to 6 minutes.
Stir in the red pepper and cook until softened, 4 to 5 minutes.
Stir in the turkey, gravy, and corn and cook, stirring, until turkey is heated through.
Season with salt and pepper, stir in the parsley, and keep warm over low heat.
Heat the remaining teaspoon of oil on the griddle over medium-high heat.
Crack the eggs onto the griddle and cook until desired doneness.
To serve:
Place a warm potato cake on each of 4 plates, top the each of the cake with a fried egg and divide the hash evenly among them.
Serve warm and enjoy!
