Potato Pancakes with Scrambled Eggs
Make leftover mashed potatoes exciting with our potato pancake and egg recipe. Add sour cream or a side of applesauce for a great dish.
10 mins Cook Time
15 mins Yield: 8 servings
- 5 Eggland's Best eggs
- 2 cups mashed potatoes
- 1/4 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons chives, chopped
Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat.
Mix mashed potatoes with flour, 1 egg, salt, pepper and garlic; mixture will be thick.
Use a 1/4 cup to scoop level amounts of potato mixture and form a small patty; cook in skillet for approximately 2-3 minutes on each side, or until both sides are golden brown and crispy.
Repeat until you have 8 potato pancakes and set aside.
In a small bowl, mix remaining 4 eggs with salt, pepper and garlic; cook in another medium-size skillet until scrambled.
Top each potato pancake with 2 tablespoons of eggs; garnish with chives and serve.
|Serving size 1 serving|
|Fat||7 g (51% calories from fat)|
|Total Carbohydrate||10 g|
|Dietary Fiber||1 g|
Filed underBreakfast and Brunch
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