Recipe by: JD M. of Corvallis
MONEY SAVED: Whatever you would spend taking the family out for brunch!
Every year my family asks for these delicious and simple potato cakes, so I always make sure to cook extra mashed potatoes for this recipe. They can be eaten any time of day — we prefer this dish for breakfast!
NOTE: This recipe serves one, but it is easy to mix up turkey and mashed potatoes in a bowl for several people.
RECIPE (leftover ingredients clearly identified):
- 5 ounces (roughly 1/2 cup) leftover mashed potatoes
- 2 ounces shredded leftover roasted turkey
- 1/4 cup Panko (Japanese bread crumbs)
- 1/2 tbsp. butter
- 1 egg
- Optional: hot sauce of choice (we like Sriracha)
Place mashed potatoes on a plate and add shredded turkey.
Mix well and in your hands to make a potato cake, about 1/2 inch thick or so for each.
Place your bread crumbs on a separate plate. Place the potato cake on the crumbs and press down lightly. Flip over and do the same, coating both sides with the panko. You don’t absolutely need to use panko crumbs (regular bread crumbs will work), but I find that the panko really helps the cakes set while cooking. (Otherwise they are pretty fragile.)
Heat a cast iron skillet or frying pan to medium heat. Melt your pat of butter and fry the potato/turkey cake for 3-4 minutes a side, until it’s golden brown and delicious! If you are cooking for the family, try not to crowd the pan — otherwise you won’t get that delicious browning on your cakes.
Remove cake(s) and arrange on serving plate.
Now fry the egg to your liking — my family likes them “over easy,” but cooked any way will do. Place fried egg on top of your cake and top with hot sauce if desired. If you don’t like spicy food, just skip this step — BUT you are missing out!