Potato Cake with a Ruffled Egg and Brussels Sprouts

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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


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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 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Brunch
Cuisine: American
Servings: 4
Author: Angela Roberts


  • 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.


  • 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.

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

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  1. 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

  2. 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

  3. 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!

  4. 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).

  5. 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.

  6. 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?

  7. 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!

  8. 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!

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