LEFTOVER FRIED MASHED POTATO PANCAKES AND EGGS

8 Ingredients or less|Brunch|Gluten-free|Leftovers|Vegetarian

Ingredients

2-3 cups cold leftover mashed potatoes

4-6 tablespoons butter

4 eggs

Salt and pepper

Instructions

Form your mashed potatoes into 2 patties that are about 1-1 ½” thick with your hands. Melt 2 tablespoons of the butter in a large non-stick skillet over medium high heat. Add the potato patties to the pan and cook for 3-4 minutes on the first side until you begin to see browning around the edges. Flip over when they are golden brown and crispy on the first side.

Add 2 tablespoons more of the butter to the pan around the patties and crack your eggs into the pan on either side of the potatoes.

Add more butter as needed to baste the tops of the eggs if you are making them sunny-side-up. If you are making them over-easy, flip the eggs when the white are almost set.

Serve the eggs on top of the crispy potato pancakes and season with salt and pepper. DEVOUR!!!