Potato Skillet Breakfast Croquettes

There is a certain kind of slow weekend morning that calls for a proper breakfast spread — the smell of bacon crisping, potatoes browning in a cast-iron skillet, and the promise of something fried and golden on the side. This is that morning's dish: a loaded hash topped with delicately glazed eggs, and a plate of crisp potato croquettes conjured from yesterday's mashed potatoes.

The Glazed-Egg Technique

The eggs get a diner-cook's trick that guarantees a perfect finish. Crack them into melted butter in a skillet, then pour in a splash of water — the recipe measures it neatly in a spent eggshell — and clap on a lid. The trapped steam gently sets and glazes the whites and the tops of the yolks to a glossy sheen, so they finish evenly without flipping, the yolks staying just soft enough to break over the hash.

Crispy Croquettes from Leftover Mash

Leftover mashed potatoes are the secret ingredient here, and the key to shaping them is cold. Bind the mash with egg yolk and green onion, then chill it so it firms up enough to scoop into balls that hold together through the breading. A pass through egg wash and seasoned breadcrumbs, another rest in the refrigerator, and a fry at 375°F gives you croquettes with a shattering golden crust and a soft, pillowy center.

Jorj Morgan

Potato Skillet Breakfast Croquettes

Two sophisticated comfort dishes utilizing a baked potato and leftover mashed potatoes: a hearty beef and bacon breakfast skillet topped with glazed eggs, and perfectly crisp, golden potato croquettes.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 2 people

Course: Side Dish, Breakfast

Ingredients Equipment Method

Ingredients

  

The Hash Base

• 1 to 2 tablespoons olive oil
• 4 slices bacon, diced into ½-inch pieces, about 1 cup
• 6 to 8 ounces beef, diced into ½-inch pieces, about 1 cup (I used tenderloin, but you can substitute with chunks of ham, corned beef, or chicken—it’s your choice.)
• 1 medium baked potato, cooked and cut into ½-inch pieces, about 1 cup
• 1 green bell pepper, seeded and cut into ½-inch pieces, about 1 cup
• 1 white onion, peeled and cut into ½-inch pieces, about 1 cup

The Finish & Eggs

• 1 teaspoon kosher salt
• 1 teaspoon coarse black pepper
• 4 ounces sharp cheddar cheese, grated, about 1 cup
• 2 tablespoons fresh dill, chopped
• 1 tablespoon butter
• 4 large eggs

The Mashed Potato Base

• 4 cups leftover mashed potatoes
• 2 eggs, (separate 1 egg into yolk and white)
• 3 tablespoons milk
• 2 green onions, thinly sliced, about 2 tablespoons
• 1 teaspoon kosher salt
• 1 teaspoon coarse black pepper

The Coating & Frying

• 2 cups seasoned breadcrumbs
• Canola or vegetable oil for frying
• sea salt
• chopped fresh herbs

Equipment

• 1 Large metal baking sheet
• 1 Parchment paper roll
• 1 Heavy-bottomed cast-iron skillet
• 1 Heavy-bottomed saucepan
• 1 Heavy glass mixing bowl

Method

 

Cooking the Skillet Hash

1. Drizzle 1 tablespoon olive oil in a skillet over medium heat.
2. Add the bacon and beef.
3. Cook until the bacon begins to crisp then remove the bacon and beef from the skillet.
4. Add the potato, pepper, and onion to the skillet.
5. Season with salt and pepper.
6. Cook until the onion and pepper are soft and the potato begins to brown, about 5 to 8 minutes.
7. Add the bacon and beef back on the skillet and toss. If your hash begins to stick to the skillet, you can add more oil.

Melting the Cheese & Garnish

1. Scatter the cheese on top of the hash.
2. Cover the skillet and let the cheese melt, just a few minutes more.
3. Sprinkle the fresh dill over the top.

Preparing the Glazed Eggs & Serving

1. Place the butter into a sauté pan with a lid over medium heat.
2. Once the butter is melted, crack the eggs into the pan, being careful not to break the yolks, and set one half shell aside. Season eggs with salt and pepper.
3. Fill an empty eggshell half with water and pour this into the pan.
4. The water will bubble.
5. Reduce the heat to medium-low, cover the pan with the lid, and cook the eggs until the yolks are just set (and look “glazed over”), about 3 to 4 minutes.
6. Scoop the hash on a plate.
7. Top the hash with eggs. Sprinkle with more fresh dill.

Forming the Croquette Balls

1. Place the mashed potatoes in a bowl.
2. Stir in 1 egg yolk, milk, and green onions. Season with salt and pepper.
3. Place the bowl into the fridge for a couple of minutes while you assemble the breading station.
4. Crack 1 whole egg and add the reserved egg white to a shallow bowl.
5. Add 1 to 2 tablespoons of water and whisk to combine.
6. Place the seasoned breadcrumbs in another shallow bowl.
7. Remove the potatoes from the fridge.
8. Use an ice cream scoop to form round potato balls. Dip a ball first into the egg wash and then into the breadcrumbs.
9. Transfer each ball to a parchment-lined sheet pan or platter.
10. When all the croquettes are formed, place them back into the fridge for 15 minutes.

Frying the Croquettes

1. Heat oil in a fryer or deep pot to 375°. (You can use a candy thermometer to measure the temperature.)
2. Fry the croquettes in the oil a couple at a time until deeply golden.
3. Transfer to a paper-towel lined platter.
4. When all the croquettes are fried, garnish with a touch of sea salt and fresh herbs.