For the longest time, I never really knew what to do with leftover mashed potatoes. They always get kind of hard and chunky, and they never heat up as well as they are when they are fresh. Then, my brother-in-law rocked my world when he asked me if I had ever had bubble and squeak. I told him that I hadn’t, and in my mind, I thought, “Sounds more like a cheap car wash than food.” Boy, was I wrong! Now, I even sometimes make mashed potatoes ahead of time to stash in the fridge for the specific purpose of making this dish. It is essentially mashed potato pancakes infused with veggies (often leftover veggies), and it gets a nice crispy golden brown with a soft interior. Just take my word for it…you should try these.
This would go very well with bacon and eggs as a brunch, baked ham, or grilled steak/pork/chicken. But tonight, we are pairing it with Pastrami Scotch Eggs (a more traditional Scotch Eggs recipe will be coming at some point)
Time: 20 Minutes
- Mashed Sweet Potato leftovers (or you could make them the night before, and stash them in the fridge to give them that leftover feel. You can also use regular potatoes if you prefer)
- Veggies for filling. I’m using 4 raw shaved brussels sprouts (method to shave the sprouts here), but diced onion, shredded carrot, or shredded broccoli work well too.
- Mix together all of your veggies and potatoes in a large bowl
- Heat a large heavy bottomed (I’m using cast iron) pan, and melt some butter in it.
- Form your potatoes into patties, and lay on the pan
- After about 5-6 minutes, flip carefully
- After another 5-6 minutes, both sides should have a nice golden brown crispiness to them. This means you are done!
- Plate, devour, and enjoy!