What do I do with all of those #%&*'d mashed potatoes post T-Day?

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

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

Sunny side up eggs to brighten those Monday post holiday blues...

As we all feebly return to our regularly scheduled Monday and recover from  what I'm sure was an incredibly indulging, convivial weekend; I thought I'd share a simple breakfast or breakfast for dinner dish that is simple and will right all the wrongs (at least nutritionally) that happened this 4th!

These aren't just your ordinary fried eggs - these luscious eggs have a little somethin' somethin' (hint: a luxurious pan sauce) that will have you wondering why you didn't think of this simple egg hack!

Ingredients for one:

2 farm fresh, organic, free range eggs (crack into a small bowl)

1 1/2 tablespoons European butter, divided

2 tablespoons Lucini Pinot Grigio wine vinegar

Truffle salt, to taste

Freshly ground black pepper, to taste

Method:

Heat a nonstick saute pan over medium heat. Add 1 tablespoon of the butter and heat until melted. Gently add the eggs to pan, season with truffle salt, and pepper; cook to your liking. Using a spatula, remove the eggs and place on a warm plate. Return the saute pan to the flame. Add the wine vinegar and reduce by half, finish with a pat of butter. Drizzle the pan sauce over the eggs and serve with crusty bread to soak up all of the deliciousness!

Although, I made this for my Monday blues breakfast and served it with crusty bread, orange juice, and strong Irish black tea...

I would be even more excited to have this for dinner with a few tweaks-- how about a French baguette, a simple salad with frisee, baby greens, a squeeze of Meyer lemon, a drizzle of olive oil, perfectly seasoned with salt and pepper? And to insure an even better start to the week, I would most definitely top it off with a glass of sparkling wine!

Bon appetit fellow gourmands! Remember...Friday is only 4 days away!

Cheers,

Allison