I am so grateful to all of you for continuing to follow me - I've been MIA as I've transitioned into a new phase of my career from wellness kitchen chef to managing a wine tasting room! I'm super excited and now I officially get to combine two of my favorite things. Now that I'm finding myself renewed and inspired I can't wait to get back to writing about all things scrumptious!
First, I'd like to extend very warm holiday wishes to all of my readers! As we now officially kick off this season's festivities (it will absolutely go by in a whirlwind), perhaps we can choose, as a consorted effort, to savor each moment with family, friends, events, to do lists...etc. Let's promise to place the emphasis on the joy and warmth that only this time of year brings--instead of focusing on all of the hustle and bustle! Who's in?
Now back to my original topic...what do I do with the 50lbs. of mashed potatoes I so lovingly prepared??? Here's what I did with mine...
Oh and, bonus points if you hosted your family/friends spending the night. Assign someone to make this for this morning's breakfast!
MASHED POTATO Remix!!!
INGREDIENTS
Mashed potato leftovers
Vegetable oil (just enough to coat the bottom of a non-stick pan)
Eggs
Vinegar
Salt
Chives, finely chopped on bias
Kosher salt
Freshly ground black pepper
Kosher salt
Freshly ground black pepper
METHOD
Using a large ice cream scoop, gather mashed potatoes and firmly form into patties.
Heat vegetable oil over medium heat. When hot, add the patties. Pan fry until deliciously golden on both sides. They're very delicate so don't drain on a paper towel.
Poach eggs to your liking (I put a small amount of vinegar and salt in the water).
Place each potato pattie on a plate, top with the egg, and garnish with chopped chives. Season to taste with salt and pepper.
Viola! You're a hero!
Cheers,
Allison
