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

A in repurposing the estate pantry. Two sophisticated comfort dishes utilizing leftover roasted and 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: Breakfast, Side Dish

Ingredients Equipment Method

Ingredients

  

The Hash Base

• 1 tablespoon olive oil
• 4 slices bacon diced
• 4 ounces beef tenderloin, ham, corned beef or chicken, about 1 cup
• 1 large baked potato cooked and cut into 1/2-inch cubes, about 1 cup
• 1 green bell pepper seeded and cut into 1/2-inch cubes, about 1 cup
• 1 white onion peeled and cut into 1/2-inch cubes, about 1 cup

The Finish & Eggs

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

The Mashed Potato Base

• 4 cups leftover mashed potatoes
• 1 large egg yolk plus 1 whole egg
• 2 tablespoons all-purpose flour
• 3 tablespoons milk
• 2 to 3 green onions thinly sliced
• 1 teaspoon kosher salt
• 1 teaspoon coarse black pepper

The Coating & Frying

• 2 cups seasoned breadcrumbs
• Canola or vegetable oil for frying

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 the olive oil in a skillet over medium heat.
2. Add the bacon and beef.
3. Cook until the bacon begins to crisp.
4. Remove the bacon and beef from the skillet.
5. Add the potato, pepper, and onions to the skillet.
6. Season with salt and pepper.
7. Cook until the onions and peppers are soft, and the potato begins to brown, about 15 to 20 minutes.
8. Add the bacon and beef back onto the skillet and toss.

Melting the Cheese & Garnish

1. Scatter the cheese on top of the hash.
2. Cover the skillet and cook to melt the cheese.
3. Toss the fresh dill over the top.

Preparing the Glazed Eggs & Serving

1. Place the butter into a separate skillet with a lid over medium heat.
2. When the butter is melted, crack the eggs into the pan.
3. Fill an empty eggshell half with water and pour this into the pan.
4. The water will bubble up.
5. Cover the pan with a lid.
6. Lower the heat to medium-low.
7. Cook the eggs until the yolks are just set, about 3 to 4 minutes.
8. Scoop out the hash onto a plate.
9. Top the hash with eggs.
10. Garnish with dill sprigs.

Forming the Croquette Balls

1. Place the mashed potatoes into a bowl.
2. Stir in the egg yolk, reserving the white part, and green onions.
3. Place the bowl into the fridge for a couple of minutes while you assemble the breading station.
4. Place the whole egg and the egg white into a shallow bowl.
5. Beat with 1 to 2 tablespoons of water until combined.
6. Place the seasoned breadcrumbs into another shallow bowl.
7. Remove the potatoes from the fridge.
8. Use an ice cream scoop to form round potato balls that you dip into the egg wash and then 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 degrees.
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 of the croquettes are fried garnish with a touch of sea salt and fresh herbs.