If you are anything like me, just about now, I have reached my maximum capacity on reheating Thanksgiving leftovers. I am not a huge fan of leftovers in general, but I do like the next day turkey sandwich, made with cranberry sauce and dressing. As for the other side dishes, I can hardly stand to look at them, let alone eat them.
However, transforming leftovers is one of my strengths. I like to create completely different dishes with the extra dressing and mashed potatoes. Potato Pancake Stacks are just the thing to eat for brunch or breakfast, especially during this final day of Thanksgiving weekend.
These stacks are easy to put together with just a few additional ingredients added to your leftover mashed potatoes. I made my mashed potatoes with Swiss Chard and Bacon this year, so if you want to saute some greens with the onions, feel free. Fry an over easy egg to go over the top of the potato pancakes and saute up some crispy dressing bits for added crunch. Pretty delicious!
1 1/2 cups leftover mashed potatoes
1/2 red onion
1/4 cup all purpose flour
1 cup leftover dressing
(Makes about 9 cakes)
1. Dice half an onion and saute it in a pan with a tablespoon of olive oil.
2. In a bowl, add the potatoes and the sauteed onion. Crack one egg into the potato mixture and add the flour and a pinch of salt and pepper, stir to combine.
3. In the same pan you sauteed the onion, add 2 tablespoons of olive oil and dollop the potato pancake mixture into the pan. Saute the potato pancakes on medium heat until crispy golden brown on both sides, about 5 minutes.
4. Fry some eggs over easy, I like to make 2 eggs per every 3 potato pancakes. Set three pancakes on a plate and place the over easy eggs on top.
5. Stir fry some dressing bits in the same pan with a drizzle of olive oil and sprinkle over the top of the stacks.
6. Serve your stacks for breakfast, brunch or even dinner and Enjoy!