mashed potato pancakes with eggs over easy

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!

Ingredients

  • 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

Preparation

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.

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original recipe from Everyday Italian: Eggs in Purgatory

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