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.
If you don’t want to do the ruffled egg, you must try my sunny side up eggs that are made in the oven. Great when you have make eggs for a crowd.
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)
- salt, pepper
- 1 cups sauteed Brussels sprouts (recipe here)
- canola oil
- ¼ cup flour (to coat)
- salt, pepper to season
- 4 Ruffled eggs recipe fiound here or use sunny side up oven fried eggs here.
- Mix potato, Brussels spouts together, reserving some leaves for garnish.
- Season with salt and pepper.
- 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.
Tell me, do you like to make breakfast on the weekends?
Johanne says
November 28, 2014 at 2:30 pmThis postis like Christmas morning! So many wonderful ideas and recipes tucked in it. Love poached eggs, they never turn out so I order them when dining out. Can t wait to try them. Potato cakes are the best! Infinite possibilities. Didn’t think I’d want to go near food today but this post was a gem and I’m glad I read it
Angela Roberts says
November 28, 2014 at 2:38 pmThanks so much. for a real treat, I just discovered oven fried eggs. So easy.
Rich Looby says
November 30, 2013 at 2:48 pmLink for the eggs is broken
Couscous & Consciousness says
December 6, 2011 at 8:15 amYum – 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
Michael @ Herbivoracious says
December 6, 2011 at 3:29 amI 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!
5 Star Foodie says
December 5, 2011 at 7:13 pmAlways 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!
Lorraine @ Not Quite Nigella says
December 5, 2011 at 10:38 pmOh 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? :P).
Helene says
December 4, 2011 at 4:15 pmI am discovering a beautiful recipe this morning.
Valérie ( France ) says
December 4, 2011 at 8:29 amUn repas complet et une façon de faire que je découvre
Je te souhaite un agréable dimanche
Valérie.
Maryann Byrd says
December 4, 2011 at 2:16 amThese 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.
Nic@diningwithastud says
December 3, 2011 at 10:49 pmDelicious!! Perfect Sunday morning breakfast 🙂
Adele says
December 3, 2011 at 10:36 pmThe 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
angela says
December 4, 2011 at 8:21 amAdele, I fixed the link. It should work now.
Norma says
December 3, 2011 at 10:29 pmI 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!
Terrt says
December 3, 2011 at 8:15 pmI 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!
angela says
December 4, 2011 at 8:20 amSorry Terrt, I went back in and fixed the link to the article.
bellini says
December 3, 2011 at 2:15 pmRiffled eggs sound intriguing Angela. I always make extra mashed potatoes for just this reason… a special treat for breakfast!
Rosa says
December 2, 2011 at 11:14 pmMhhhh, a delicious treat! That ruffled egg looks irresistible.
Cheers,
Rosa