Fuel up your houseguests for some serious holiday shopping with this hearty breakfast recipe. The potato cakes can be flavored with just about any herbs left in the fridge; leftover turkey and gravy can be transformed into this delicious hash by adding those last few spoonfuls of corn, peas, or even chopped Brussels sprouts.
- 1 cup leftover mashed potatoes, at room temperature
- 1 large egg, plus 4 for frying
- 1/4 cup milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon finely chopped sage
- Coarse salt and freshly ground black pepper, to taste
- 5 teaspoons extra-virgin olive oil
- 1/2 small onion, chopped
- 1 clove garlic, finely chopped
- 1 small red bell pepper, stemmed, seeded, and chopped
- 8 ounces diced leftover turkey meat, about 2 cups
- 1/2 cup leftover turkey gravy
- 1/4 cup leftover cooked corn kernels
- 1 teaspoon chopped fresh parsley
Preheat the oven to 200 degrees F.
In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4" wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter.
Heat 1 tablespoon of oil in a small skillet over medium low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley, and keep warm over low heat.
Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired doneness. To serve, put a warm potato cake on each of 4 plates; top the cakes with a fried egg and divide the hash evenly among them.