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
- 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?