If your family is late to rise the day after indulging in a Thanksgiving feast, serve up a brunch fit for a royal family. These Mashed Potato Pancakes Eggs Benedict are just what the food-hungover crowds need.
Creamed or mashed potatoes can turn sticky by day 2, so we recommend making them even thicker and turning them into pan-fryable patties. Adding 2 eggs and some panko breadcrumbs will achieve the patty-perfect texture. For extra crunch, dredge the patties in a bit more panko, and then pan fry them in shallow oil for the ultimate creamy-crispy combination.
Because you’re probably still exhausted from this week’s cooking marathon, we’ll spare you the tedious duty of making homemade Hollandaise sauce—but please, feel free if you’re up for the challenge. Instead, look for an envelope of Hollandaise mix, and hand the pan to an eager eater with a good stirring hand.
Lastly, we call for leftover asparagus and ham, but you could use any veggies and protein you have on hand. We’d be happy to eat green beans and turkey here, or even Brussels sprouts and chicken. There’s really no wrong way to make Eggs Benedict. Just be sure to serve a perfectly poached egg atop your pancake tower.
Another Thanksgiving Leftover Breakfast Idea: If you’re looking for something more hands off, you can’t go wrong with the ultimate set-it-and-forget-it breakfast: a breakfast casserole. This Cheesy Ham-and-Egg Breakfast Casserole sits overnight, so you can mix it up while you’re packing away your leftovers, and it’ll be waiting on you in the morning when you’re rested and finally hungry again.
Mashed Potato Pancake Eggs Benedict
3 cups cold mashed potatoes
2 large eggs
2 cups panko breadcrumbs
1/4 cup olive oil
1 lb asparagus, trimmed
1 (1.25-oz) envelope hollandaise sauce mix
1/4 lb sliced ham
10 poached eggs
• Stir together mashed potatoes, eggs, and 1 cup panko. Divide into 10 portions, and shape into patties. Dredge in 1 cup panko.
• Cook patties, in batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium heat 3 to 4 minutes per side or until browned.
• Meanwhile, steam asparagus in a steamer basket over simmering water 2 to 3 minutes or until crisp-tender.
• Prepare hollandaise sauce according to package directions.
• Place potato pancakes on 10 plates. Top each with ham, asparagus, 1 poached egg, and desired amount of hollandaise sauce. Serve immediately.
Prep Time 35 minutes
Cook Time 30 minutes
Yield 10 servings