Most of us have a carton of eggs in the fridge, so why not shake things up with this brinner (breakfast-for-dinner) recipe. If you don’t happen to have leftover mashed potatoes, just make a fresh batch the night before. Serve the pancakes and eggs with a side salad.
- ¾ cup panko 175 mL
- 4 cups chilled leftover mashed potatoes 1 L
- 1 cup shredded Cheddar cheese 250 mL
- 1 cup shredded mozzarella cheese 250 mL
- ½ cup sliced green onions 125 mL
- ¼ cup all-purpose flour (approx.) 60 mL
- 1 tsp garlic powder 5 mL
- ½ tsp black pepper 2 mL
- 1 or 2 large eggs, lightly beaten
- Canola oil
- 2 tbsp butter 30 mL
- 8 large eggs
- Salt and black pepper to taste
- Place panko in a shallow dish.
- In a large bowl, using a potato masher, mash together potatoes, Cheddar, mozzarella, green onions, flour, garlic powder, pepper and 1 egg. If mixture is too dry to hold a pancake shape, add more egg; if it’s too moist, add a bit more flour. Shape into 8 pancakes, about ½ inch (1 cm) thick. Coat pancakes in panko.
- Add enough oil to a large nonstick skillet to cover the bottom and heat over medium-high heat. In batches, fry pancakes for 3 to 4 minutes per side or until golden brown and crisp. Do not overcrowd pan, and add more oil as needed between batches. Transfer pancakes to a plate and loosely tent with foil to keep warm.
- Meanwhile, in another large nonstick skillet, melt butter over medium-high heat. Break eggs into pan, reduce heat to medium and cook to desired doneness. Season with salt and pepper. Serve with potato pancakes.
- Serves 4.
- Using a cookie scoop or ice cream scoop helps to portion out even-sized pancakes.
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