Leftover Mashed Potato Pancakes with Fried Eggs and Turkey Hash

Name: Leftover Mashed Potato Pancakes with Fried Eggs and Turkey Hash
Ingredients: 1 cup mashed potatoes from leftover, at room temperature; 1 large eggs plus 4 more for frying; 4 tablespoons milk; 13 cup flour, all-purpose; 1/2 teaspoon sage finely minced; 1 x salt and black pepper to taste, prefer freshly ground pepper; 4 1/2 teaspoons olive oil; 1 small onions chopped; 2 cloves garlic minced, or to taste; 1 small sweet red bell peppers stemmed, seeded, and chopped, or other sweet bell pepepr; 2 cups turkey 8 ounces, cooked and shredded, from leftover; 1/2 cup turkey gravy from leftover; 13 cup corn leftover and cooked; 1 tablespoons parsley leaves freshly chopped

14 ingredients

16 steps

Ingredients

1 cup mashed potatoes from leftover, at room temperature
1 large eggs plus 4 more for frying
4 tablespoons milk
13 cup flour, all-purpose
1/2 teaspoon sage finely minced
1 x salt and black pepper to taste, prefer freshly ground pepper
4 1/2 teaspoons olive oil
1 small onions chopped
2 cloves garlic minced, or to taste
1 small sweet red bell peppers stemmed, seeded, and chopped, or other sweet bell pepepr
2 cups turkey 8 ounces, cooked and shredded, from leftover
1/2 cup turkey gravy from leftover
13 cup corn leftover and cooked
1 tablespoons parsley leaves freshly chopped

Directions

1

Preheat the oven to 200 degrees F.
2

In a medium bowl, add the potatoes, egg, and milk together and mix until well combined.
3

Mix in the flour, season with salt and pepper, and stir until smooth.
4

Heat 2 teaspoons oil on a non-stick griddle or non-stick pan over medium heat, pour about 13 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.
5

Remove from heat and put into the oven to keep warm.
6

Repeat with remaining batter.
7

Heat 1 tablespoon of oil in a small skillet over medium low heat.
8

Stir in the onion and garlic and cook until softened, 4 to 6 minutes.
9

Stir in the red pepper and cook until softened, 4 to 5 minutes.
10

Stir in the turkey, gravy, and corn and cook, stirring, until turkey is heated through.
11

Season with salt and pepper, stir in the parsley, and keep warm over low heat.
12

Heat the remaining teaspoon of oil on the griddle over medium-high heat.
13

Crack the eggs onto the griddle and cook until desired doneness.
14

To serve:
15

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.
16

Serve warm and enjoy!