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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


  • 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.