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Home » Breakfast Brunch Recipes » Potato Cake with a Ruffled Egg and Brussels Sprouts

Potato Cake with a Ruffled Egg and Brussels Sprouts

December 2, 2011 by Angela Roberts 20 Comments

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Thanksgiving Leftovers 5 by Angela Roberts

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

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Potato Cake with a Ruffled Egg and Brussels Sprouts

A great way to use left over mashed potatoes and turn left overs into breakfast or brunch.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Brunch
Cuisine: American
Servings: 4
Author: Angela Roberts

Ingredients

  • 2 cups mashed potatoes recipe here
  • salt pepper
  • 1 cups sauteed Brussels sprouts recipe here
  • canola oil
  • 1/4 cup flour to coat
  • salt pepper to season
  • 4 Ruffled eggs recipe fiound here or use sunny side up oven fried eggs here.

Instructions

  • 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.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

Tell me, do you like to make breakfast on the weekends?

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Filed Under: Breakfast Brunch Recipes, Egg Recipes, Vegetarian Recipes Tagged With: brussels sprouts, eggs, mashed potatoes

« Brussels Sprouts Gnocchi Pan Fried with Sage Browned Butter
Pomegranate Christmas Cocktail Remembers »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Johanne says

    November 28, 2014 at 2:30 pm

    This 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

    Reply
    • Angela Roberts says

      November 28, 2014 at 2:38 pm

      Thanks so much. for a real treat, I just discovered oven fried eggs. So easy.

      Reply
  2. Rich Looby says

    November 30, 2013 at 2:48 pm

    Link for the eggs is broken

    Reply
  3. Couscous & Consciousness says

    December 6, 2011 at 8:15 am

    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

    Reply
  4. Michael @ Herbivoracious says

    December 6, 2011 at 3:29 am

    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!

    Reply
  5. 5 Star Foodie says

    December 5, 2011 at 7:13 pm

    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!

    Reply
  6. Lorraine @ Not Quite Nigella says

    December 5, 2011 at 10:38 pm

    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? :P).

    Reply
  7. Helene says

    December 4, 2011 at 4:15 pm

    I am discovering a beautiful recipe this morning.

    Reply
  8. Valérie ( France ) says

    December 4, 2011 at 8:29 am

    Un repas complet et une façon de faire que je découvre
    Je te souhaite un agréable dimanche
    Valérie.

    Reply
  9. Nic@diningwithastud says

    December 3, 2011 at 10:49 pm

    Delicious!! Perfect Sunday morning breakfast 🙂

    Reply
  10. Maryann Byrd says

    December 4, 2011 at 2:16 am

    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.

    Reply
  11. Adele says

    December 3, 2011 at 10:36 pm

    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

    Reply
    • angela says

      December 4, 2011 at 8:21 am

      Adele, I fixed the link. It should work now.

      Reply
  12. Norma says

    December 3, 2011 at 10:29 pm

    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!

    Reply
  13. Terrt says

    December 3, 2011 at 8:15 pm

    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!

    Reply
    • angela says

      December 4, 2011 at 8:20 am

      Sorry Terrt, I went back in and fixed the link to the article.

      Reply
  14. bellini says

    December 3, 2011 at 2:15 pm

    Riffled eggs sound intriguing Angela. I always make extra mashed potatoes for just this reason… a special treat for breakfast!

    Reply
  15. Rosa says

    December 2, 2011 at 11:14 pm

    Mhhhh, a delicious treat! That ruffled egg looks irresistible.

    Cheers,

    Rosa

    Reply

Trackbacks

  1. Creative Ideas for Thanksgiving Leftovers and a Blessings Jar Tradition says:
    November 15, 2014 at 9:25 am

    […] This is a great breakfast, lunch or dinner. Left over Mashed Potato Cakes made with Brussels Sprouts topped with a very elegant ruffled egg. […]

    Reply
  2. What I’m Making for Thanksgiving Dinner says:
    November 19, 2012 at 7:02 am

    […] is a smashing brunch recipe,  using the left over mashed potatoes, Brussels sprouts and the ruffled […]

    Reply

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