Leftover Mashed Potato Pancakes with Fried Eggs & Turkey Hash
Submitted by happyzhangbo
Leftover mashed potato pancakes crisp up golden on the griddle, then get topped with a fried egg and a skillet hash of shredded turkey, gravy, corn, and sweet red pepper. One plate that turns holiday leftovers into brunch.
YIELD
4 servingsPREP
18 minCOOK
32 minREADY
55 minLeftover mashed potato pancakes are how you win the morning after Thanksgiving. Cold spuds bind with a beaten egg, a splash of milk, and a handful of flour into a batter that hits the hot griddle and crisps into golden rounds: pillowy in the middle, lacy and crunchy at the edges. Minced sage goes right into the batter for that herby, savory backbone.
The hash comes together in a second skillet while the pancakes stay warm in a low oven. Onion and garlic go in first, then diced red bell pepper for sweetness and color, followed by shredded turkey, leftover gravy, and a handful of corn kernels. A fried egg lands on each stack so the soft yolk can break down and meet the gravy below. Chopped parsley keeps things fresh on the plate.
Kitchen Tips
- Let the mashed potatoes come to room temperature before mixing. Cold, stiff potatoes won’t absorb the flour evenly and the pancakes fall apart on the flip.
- Don’t crowd the griddle. Each pancake needs space to set a crust, and a too-full pan drops the heat fast.
- Wait for the bottom to turn deep golden before flipping. If it sticks, it isn’t ready yet.
Variations
- Swap turkey for shredded rotisserie chicken or diced ham when it’s not Thanksgiving weekend.
- Stir a handful of grated sharp cheddar into the potato batter for richer, crisper edges.
- Skip the gravy and finish the hash with a splash of hot sauce and a squeeze of lemon for a brighter take.
Ingredients
Directions
Preheat the oven to 200 degrees F.
In a medium bowl, add the potatoes, egg, and milk together and mix until well combined.
Mix in the flour, season with salt and pepper, and stir until smooth.
Heat 2 teaspoons oil on a non-stick griddle or non-stick pan over medium heat, pour about ⅓ cup of the batter onto the warm griddle, gently spread it to a circle about 4-inch wide, and cook, flipping once, until golden brown, 3to 4 minutes per side.
Remove from heat and put into the oven to keep warm.
Repeat with remaining batter.
Heat 1 tablespoon of oil in a small skillet over medium low heat.
Stir in the onion and garlic and cook until softened, 4 to 6 minutes.
Stir in the red pepper and cook until softened, 4 to 5 minutes.
Stir in the turkey, gravy, and corn and cook, stirring, until turkey is heated through.
Season with salt and pepper, stir in the parsley, and keep warm over low heat.
Heat the remaining teaspoon of oil on the griddle over medium-high heat.
Crack the eggs onto the griddle and cook until desired doneness.
To serve:
Place a warm potato cake on each of 4 plates, top the each of the cake with a fried egg and divide the hash evenly among them.
Serve warm and enjoy!
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