First, you eat until you’re completely stuffed.
Then you drift off into a long, glorious food coma.
When you wake up hungry the next morning, pile leftovers into a skillet with butter and olive oil, and turn them into the ultimate breakfast: crispy, cheesy mashed potato pancakes topped with stuffing and eggs. It’s indulgent, comforting, and exactly what you want after a holiday feast.
Thanksgiving Breakfast Hash with Cheddar Mashed Potato Pancakes
Yield:
3
to 4
3
to 4
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Ingredients
-
1
tablespoon
olive oil -
1
tablespoon
butter -
2-3
cups
leftover stuffing - one batch of mashed potato pancakes + 1/3 cup grated cheddar
-
3-4
eggs - fresh parsley for garnish
- optional add-ins: bacon, onions, apples, or corn
Instructions
-
In a large skillet (cast iron works best), heat the olive oil over medium heat, then add the butter. Place the mashed potato pancakes in the pan and spoon the leftover stuffing into the spaces between them. Cook until the bottoms are golden brown and crispy, about 3–4 minutes. Gently flip the pancakes and stuffing to brown the other side, another 3–4 minutes. While the hash is cooking, warm a second skillet and prepare the eggs to your liking. Serve the pancakes and stuffing topped with eggs and a sprinkle of fresh parsley.
Course:
Breakfast
Breakfast
Cuisine:
American
American
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Chances are good you’ll end up eating this straight from the skillet. No shame — it’s meant to be enjoyed that way.