By now you’ve probably plowed through the last remaining bits of pumpkin pie and turkey legs, but with Christmas right around the corner, your fridge will most likely become stocked with even more holiday leftovers (thanks Mom). Score. But, if you’re sick of re-heating all those yams and broccoli, look no further than my inspiration from Roebling Tea Room.
While most leftover recipes ideas are for lunch or dinner, this recipe is designed for breakfast (or, if you like, breakfast for dinner). It’s an interesting and delicious twist on a classic holiday dish, and, the recipe couldn’t be easier.
Holiday Breakfast Remix
- Leftover mashed potatoes (sans gravy)
- 1 tsp. butter
- Splash of milk
- 1 egg
- 2 slices of bread
- Dijon mustard
- Shredded cheese of your choice (optional)
Melt a pat of butter in a non stick saucepan. Add mashed potatoes and a splash of milk and heat until potatoes are warmed. Add shredded cheese, mix with potatoes until combined and remove from heat. In a separate pan, cook an egg sunny side up or over easy (your choice). Take 2 pieces of toast, a bagel, or whatever you have around the house (Roebling uses a sesame bun that is heavenly, but anything will do). Spread mustard on the bread (I went with a combo of Dijon and spicy brown), and follow with the mashed potatoes. Place the egg on top, and voilà. Pair with a little hair of the dog, and you have breakfast.