i made crispy mashed potatoes for m last week and he LOVED it! here’s another mashed potato pancake recipe, this time topped with an egg and over marina sauce.
i like it when chefs come up with ideas to redress leftovers. although, it isn’t hard to get rid of mashed potatoes, now there are even more ways to enjoy them!
- 4 large eggs
- 2 cup mashed potatoes, chilled
- 1-1/2 tablespoons extra virgin olive oil, divided
- sea salt and freshly ground black pepper
- 1 cup marinara sauce, warmed
- 1 tablespoon freshly grated Parmesan *optional
Using a generous 1/2 cup of mashed potato for each, form the potato mixture into four 4-1/2-inch diameter pancakes.
Heat 1 tablespoon oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2-3 minutes per side. Transfer the pancakes to paper towels to drain. (You can keep pancakes warm on a baking sheet in the oven at 200 degrees F, if desired.)
Add remaining 1/2 tablespoon of oil onto the same pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer.
Spoon the marinara sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the Parmesan and serve.
original recipe from Everyday Italian: Eggs in Purgatory