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.
- 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.