Crunchy Potato Cakes and Breakfast Hash

Crunchy Potato Cakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

2 cups mashed potatoes

1/4 cups vegetable oil, for frying

1 cups all-purpose flour

2 large eggs

1 tsps garlic powder

1 pinch kosher salt

1 pinch black pepper

1/2 cups cranberry sauce

1/2 cups sour cream or mayonnaise

Preparation

1. Heat about ½-inch of oil in a skillet over medium-high heat. We’re going to shallow fry—no need to deep fry and use a lot of oil.

2. Make a two-part dredging station: Place the flour in a shallow dish and season with the garlic powder, salt, and pepper. Mix to combine. In a second shallow dish, crack the eggs and beat well. Season with salt and pepper.

3. Take the leftover mashed potatoes out of the fridge. Using a spoon or your hands, shape the mashed potatoes into 1 ½-inch round, flattened cakes. Dip the cakes into the egg mixture, then into flour. You can double coat them by dredging twice—this is optional.

4. Working in 3–5 batches to avoid overcrowding the pan, gently place the coated potato cakes into the hot oil. Shallow fry, turning once, until golden brown, 5–7 minutes total. Transfer to a wire rack to cool and sprinkle with salt while hot.

5. In a small saucepan, heat the cranberry sauce over medium heat in a small saucepan until just melted. Remove from the heat and let cool. Stir in the sour cream or mayonnaise and season with pepper.

6. Serve the crispy potato cakes with the creamy cranberry sauce for dipping!

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Preparation

1. Heat a large skillet (cast-iron, if you have it) over medium-high heat. Add 2 tablespoons of the butter and make sure it coats the whole bottom of the pan.

2. Dice the leftover potatoes—if they have onions or other things in them, that’s ok! Add the potatoes, diced onion, and garlic to the pan and fry, stirring, until crispy. You can also used mashed potatoes here—just spread them across the bottom of the greased skillet. Season with salt and pepper.

3. Layer the cooked greens on top of the potatoes, then add the turkey. Cover with the cheese and let melt, 1–2 minutes.

4. While the cheese melts, heat a separate nonstick skillet over medium heat. Add the remaining butter. When the butter is melted, crack the eggs into the pan and cook them to your desired doneness.

5. Top the hash with the eggs and enjoy!

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