Mashed potatoes serve as a great base for so many wonderful dishes. I don’t make them frequently, but when I do, I made more than enough to use again in another way, especially for potato cakes.
Potato cakes were something we always had growing up, using last night’s mashed potatoes and a quick imagination. They could be made with bacon, a saute of green onions or leeks. I had raw brussels sprouts and decided to do a quick shred and saute and add them to the potatoes with an egg to hold them together. One half of that mixture went to this gnocchi and the other half to potato cakes, which became a brunch item.
I’ve talked about the ruffled egg before and I may never eat poached eggs prepared differently. They are nearly fool proof. They cook perfectly, and all the white gets done, while the yolk still remains soft and runny and becomes the sauce of the dish. Please see a note below regarding cooking with plastic wrap.
Potato Cake Recipe with Ruffled Egg and Brussels Sprouts
Ingredients
- 2 cups mashed potatoes (recipe here)
- 1 cups sauteed brussel sprouts (recipe here)
- canola oil
- 1/4 cup flour (to coat)
- salt, pepper to season
- Mix potatoes and brussel spouts together, reserving some leaves for garnish. Form into patties and coat with flour. Fry on medium heat approximately 5 minutes per side or until golden brown.
- Top each potato cake with a ruffled egg and some crispy brussels sprouts leaves.
Note for Ruffled Eggs: In case you are concerned about the safety of using plastic wrap in boiling water, here is an article that lists the wraps and plastic that are safe to use.
Tell me, do you like to make breakfast on the weekends?
{ 15 comments… read them below or add one }
Mhhhh, a delicious treat! That ruffled egg looks irresistible.
Cheers,
Rosa
Riffled eggs sound intriguing Angela. I always make extra mashed potatoes for just this reason… a special treat for breakfast!
I want to try this recipe…I was looking for the article about cooking with plastic wrap…could you post it again? by the way, love your blogs!
Sorry Terrt, I went back in and fixed the link to the article.
I am crazy about these eggs and I can’t wait to make an elegant brunch to show them off. They work perfect with your potato cakes. Muy elegante!
The recipe sounds wonderful but I too was wondering about the safety of using plastic you mention in you note.
You you post a link or tell us how to find it?
Thanks
Adele, I fixed the link. It should work now.
Delicious!! Perfect Sunday morning breakfast
These look wonderful…we made them when I was a kid too. My mom would have us mix an egg in left over mashed potatoes and fry them in patties. I love the idea of adding brussels sprouts..nice color and added nutrients. Thanks for the idea.
Un repas complet et une façon de faire que je découvre
Je te souhaite un agréable dimanche
Valérie.
I am discovering a beautiful recipe this morning.
Always love potato cakes, we used to make ours stuffed with a filling when I was growing up. The ruffled egg is so pretty on top of the potato cakes!
Oh that is very cute giving it a name like ruffled egg! I learnt that trick of poaching eggs from a cookbook here and have always done it that way as I’m not coordinated enough to poach eggs the normal way (the last time, I burnt my fingers-how does that happen?
).
I like cooking eggs that way too. I’ve seen a couple of fine dining chefs that slide a sliver or two of black truffles in with the egg… now that’s really heaven!
Yum – I love potato cakes. They’re a great brunch idea, and thanks for reminding me as I haven’t made them for ages. We are in asparagus season here, so I think that would make a great accompaniment.
Thanks for stopping by my blog – it was lovely to hear from you.
Certainly enjoying getting life back on some kind of an even keel again
Sue xo