The second-best part of the Thanksgiving meal has to be the leftovers. While the main event remains traditional and steadfast (at least in my home it does) the leftovers can take on more adventurous reformations: dressing waffles, dressing hush puppies, turkey paninis, turkey tetrazzini, turkey this, turkey that. You get it. A lot of random iterations of turkey dishes.
But one of my favorite leftover Thanksgiving meals is, hands down, leftover mashed potato cakes. I already love mashed potatoes as is, so of course frying them up can only bring my love to stage 5 clinger levels. I turn these cakes into a fully realized breakfast by crisping up shredded turkey and frying up a few eggs to create a leftover mashed potato cake hash.
2 cups leftover mashed potatoes
1/8 teaspoon garlic salt
1/8 teaspoon cayenne pepper
1 tablespoon grated onion
2 large eggs
3 tablespoons all-purpose flour
3 tablespoons vegetable oil for pan frying cakes
salt and pepper to taste
Extras (The hash part)
Shredded leftover turkey
Eggs to top the hash
In a large mixing bowl, combine all the ingredients except for the oil for the potato cakes. The mixture should have the consistency of really thick pancake batter. Heat the oil in a nonstick skillet over medium heat. Using a 1/3 cup measuring cup, drop mounds of potato cake into the skillet. Crisp each side of the cakes until they are golden brown, about 5-7 minutes total.
Extras (1 serving)
Heat about 2 tablespoons of vegetable oil in a nonstick skillet on medium high heat. Add about 1 cup shredded turkey and let crisp on both sides for 2-3 minutes in total. Set turkey aside on a plate while you prep the eggs to your liking. For my hash, I went with two fried eggs over easy. To assemble the hash, start with the fried turkey on a plate. Add two potato cakes and top with your eggs. To finish it off, I added hot sauce to my hash. It’s good to have something hot and tangy to cut through some of that fat.