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.

Course Brunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

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.

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

The post Potato Cake with a Ruffled Egg and Brussels Sprouts appeared first on Spinach Tiger.

Thanksgiving is over and it’s time to change flavors and go Italian. You can do it with your Thanksgiving leftovers. All you need are your left over mashed potatoes and some fresh brussels sprouts. Left over roasted sprouts will do fine too, but who has those delicious gems left over?

Left over mashed potatoes take my head in several directions. Right around this time, I’m craving some Mediterranean flavors; a little olive oil, something salty like olives or pecorino and the flavor of sage.

This is how Brussels sprouts gnocchi was born.

I had plenty of fresh sage on hand and didn’t want it to go to waste, and there is nothing like a sage browned butter to excite a dish. It’s  still very wintery, very holiday, but a tad more modern with rustic, northern Italian notes. It was so delicious and a real trial for Mr. ST to hold off while pictures were being taken.

The rule to make a good gnocchi is simple and I’ve stated this before with this gnocchi recipe.

The mandolin comes in handy to shred the brussels sprouts, but please be careful. I use the safety hold and was able to stick a brussels sprout into each prong to get a quick shred.

The saute is shallots and brussels sprouts, but you can use any kind of finely minced onion or scallion. This base of sauteed brussels sprouts is so good, you could stop here and eat, add poached eggs, or stuff into ravioli. In this recipe the saute is added to mashed potatoes with an egg and flour and you have gnocchi.

Roll into long tubes, cut, swipe with a fork and don’t worry about being too pretty. Fry sage in some butter until the butter is nutty and the sage is crispy. Remove sage, pan fry the gnocchi (after a quick minute boil) and you have a wonderful lunch or side dish. I added in some olives for color and a bit of briny flavor and texture. Perfect.

Mashed potato recipe here.

More Italian Recipes from Spinach Tiger Here

More Brussels Sprouts Recipes from Spinach Tiger Here

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Brussels Sprouts Gnocchi Pan Fried with Sage Browned Butter

Brussels Sprouts Gnocchi, pan fried with sage brown butter, a delicious Fall side dish or main dish.

Servings 4

Ingredients

• 2 cups mashed potatoes or 2 cups baked potatoes peeled and taken through ricer
• 2 large shallots or 1/2 onion
• 6-8 brussels sprouts shredded
• 1 egg
• 1/2 cup flour
• 1/4 cup grated pecorino cheese
• 8 sage leaves
• 2 tablespoons butter
• olive oil
• a few sprigs fresh thyme
• salt
• pepper

Instructions

• Prepare potatoes. This recipe was intended for left over mashed potatoes. If you don't have those, bake two potatoes and then scoop out and take through a food mill or ricer. Add a knob of butter, salt and proceed with recipe.
• While potatoes are cooling, prepare brussels sprouts. Shred with knife or mandolin. Remove large leaves and save those for garnishing the plate.
• Saute shallots or onion in butter and olive oil  until soft. Add brussels sprouts, fresh thyme cook for 5- minutes on medium heat.
• Add brussels sprouts  and cheese to potatoes. You want a ratio of about 1 to 2, brussels sprouts to potatoes. Add egg. Mix thoroughly. Add flour. Mix gently. Using floured hands and a clean cutting board that has been floured, roll into long tube. Cut and run fork across. Put in salted boiling water until they rise to top, about one minute only.
• Remove from water, drain well.
• Put butter into frying pan. Add sage leaves and fry leaves until crisp, not browned. Remove. Add gnocchi, and fry until golden brown. Serve immediately.
• Pan fry in sage butter.

The post Brussels Sprouts Gnocchi Pan Fried with Sage Browned Butter appeared first on Spinach Tiger.

But, not as cute as this and not as easy as this, although Mr. Spinach Tiger probably wishes I would have done something differently this morning because I wouldn’t let him eat anything until I was satisfied with the pictures.

He is eating with gusto, as I type, proof of the goodness of leftover cleverness. He is so patient because he helped me prop and shoot today, and I wouldn’t let him take one bite. He promptly cooperated because he knows the hand that feeds him and we opened wine for lunch. I know what I need to do when I need to do it.

But, those posts are for tomorrow. I pulled this from the archives with a different picture because it’s my all time favorite leftovers Thanksgiving dish. It gives the cook a break, and it captures all the flavors of yesterday with a whimsical twist.

Mix your stuffing, turkey, (can get rid of dark meat here), mashed potatoes, shredded brussels sprouts, corn and if possible, some freshly sauteed celery and onion. There is a recipe here, but you can create your own.

Have a great day with family and cash registers. I hope you get all the bargains you are looking for. Come back tomorrow and see what other kinds of leftovers you can do. Hint: get yourself some fresh brussels sprouts and save some mashed potatoes.

Tell me, do you go for the mad Black Friday rush or do you stay home avoiding the crowds?

The post Thanksgiving Leftovers in One Perfect Dish appeared first on Spinach Tiger.