The other day, I was rummaging around in my fridge and discovered a treasure trove of leftover potatoes! Multitask those spuds with two different recipes sure to hit the spot. Click to skip to the recipe
I love potatoes.
I think this devotion stems from early breakfasts shared with my Dad.
To quell my then rebellious teenage persona, Dad would spend quality time with me on the weekends.
He traveled for his business during the week but was always home on the weekends. Saturday morning was our time.
We woke early (thus my lifelong habit) and drove to his office where he would catch up on paperwork and I would help him run job cost numbers.
First things first, we stopped for breakfast on the way. Many times, it was just to gather a box of donuts to share with the others in the office.
But SOMETIMES we would splurge and stop at the local Denny’s restaurant.
We would sit, sip really good coffee and Dad would order either a Denny’s Grand Slam or Denny’s Skillet breakfast. The grand slam loaded pancakes, eggs, bacon, sausage, toast, and fried potatoes onto one large plate. The skillet was just that, a cast-iron skillet loaded with potato and meat hash and topped with a couple of eggs – your way.
It’s been almost 20 years since my Dad went to heaven and my fondest memories still include the joy on his face as he tore into that meal.
The other day, when I was rummaging around in my fridge, I was delighted to find a treasure trove of leftover potatoes! I had leftover twice-baked from last Sunday’s potluck supper and a baked potato because hubby and I decided to split one instead of consuming a whole.
And, I even had a mound of left-over smashed parmesan potatoes from Monday night’s meatloaf dinner. Eureka!
It’s one of the good cook’s miracles that leftover potatoes will last a long time in the fridge, giving you an opportunity for a second dish with just a little effort.
So, with a nod to my Dad, and a love of leftovers, I have two dishes for you this week.
The first is a breakfast skillet made from the baked potato and enhanced with beef, bacon, peppers and onions and topped with a glazed egg.
This is a hearty breakfast that is super served after an early morning hike or when combining breakfast and lunch into one leisurely brunch meal.
The second dish was FUN. I used the inside of the twice-baked potato with the mound of mashed and made a potato croquette that was perfectly (and simply) fried crisp on the outside with a soft, almost gooey center.
Yumm oh yumm!
Breakfast Skillet With Glazed Eggs
Ingredients
A perfect use for leftover potatoes, feel free to add absolutely anything into your hash.
1 tablespoon olive oil
4 sliced bacon, diced
4 ounces beef (I used tenderloin, but you can substitute with ham, corned beef, or chicken, it’s your choice), about 1 cup
1 large baked potato, cooked and cut into ½-inch cubes, about 1 cup
1 green bell pepper, seeded and cut into ½-inch cubes, about 1 cup
1 white onion, peeled and cut into ½-inch cubes, about 1 cup
1 teaspoon kosher salt
1 teaspoon coarse black pepper
2 ounces sharp cheddar cheese, grated, about ½ cup
2 tablespoons chopped fresh dill
For eggs:
1 tablespoon butter
4 large eggs
Servings:
Time:
2
30-Minute Cuisine
Drizzle the olive oil in a skillet over medium heat. Add the bacon and beef. Cook until the bacon begins to crisp. Remove the bacon and beef from the skillet. Add the potato, pepper, and onions to the skillet. Season with salt and pepper.
Cook until the onions and peppers are soft, and the potato begins to brown, about 15 to 20 minutes. Add the bacon and beef back onto the skillet and toss. Scatter the cheese on top of the hash. Cover the skillet and cook to melt the cheese. Toss the fresh dill over the top.
Place the butter into a separate skillet (with lid) over medium heat. When the butter is melted, crack the eggs into the pan. Fill an empty eggshell half with water and pour this into the pan. The water will bubble up. Cover the pan with a lid. Lower the heat to medium-low. Coo the eggs until the yolks are just set, about 3 to 4 minutes.
Scoop out the hash onto a plate. Top the hash with eggs. Garnish with dill sprigs.
Mashed Potato Croquettes
Ingredients
Starting out with seasoned left-over mashed potatoes makes this an easy recipe to prepare. However, if you like to start from scratch, just bake a couple of potatoes and scoop out the flesh. You can season with salt and pepper and even add some sour cream or cheddar cheese. It’s all good!
4 cups left over 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
2 cups seasoned breadcrumbs
Canola (or vegetable) oil for frying
Yield:
Time:
1 Dozen 3-inch croquettes
30-Minute Cuisine
Place the mashed potatoes into a bowl. Stir in the egg yolk (reserve the white part), and green onions. Place the bowl into the fridge for a couple of minutes while you assemble the breading station.
Place the whole egg and the egg white into a shallow bowl. Beat with 1 to 2 tablespoons of water until combined. Place the seasoned breadcrumbs into another shallow bowl.
Remove the potatoes from the fridge. Use an ice cream scoop to form round potato balls that you dip into the egg wash and then the breadcrumbs. Transfer each ball to a parchment lined sheet pan or platter. When all the croquettes are formed, place them back into the fridge for 15 minutes.
Heat oil in a fryer or deep pot to 375°. Fry the croquettes in the oil a couple at a time until deeply golden. Transfer to a paper-towel lined platter. When all of the croquettes are fried garnish with a touch of sea salt and fresh herbs.
Make Ahead Tip:
You can make these ahead of time and store in an airtight container in the fridge. Bring them to room temperature before you fry.
