Mashed Potato Breakfasts

Mashed Potato Breakfasts
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You don't have to wait until dinnertime to enjoy mashed potatoes. Try them with eggs, in pancakes, or quick breads. You could also eat them in place of hot cereals. A great way to start the day!

Kim's Birds' Nests

An easy and delicious way to deal with leftovers- great with leftover gravy too! Leftover mashed potatoes

Raw eggs

Seasonings of your choice

Cheese, if desired

1. Grease a cookie sheet with oil or cooking spray and then drop large mounds of mashed potatoes (about 2-3 inches wide) onto tray. Make a well in each mound, as if for pouring gravy into it.

2. Crack one egg into the well of each potato mound. Break yolk if desired, add cheese or other seasonings if you like.

3. Bake in oven for 15-20 minutes on 375 or until eggs are cooked through and potatoes are golden.

Note: Delicious with gravy or white sauce- or try enchilada sauce for a "Mashed Pototo Huevos Rancheros" style breakfast. Very good!

Mashed Potato Pancakes:

Use cold leftover mashed potatoes. Beat in an egg if desired. Add chopped chives or other herbs if you wish. If the potatoes are very moist, stir in a little flour. Shape into 3/4 to 1 inch thick patties and sauté in butter until lightly browned on both sides.

Mashed Potato Omelet:

Mash 1 pound of potatoes with salt, pepper and butter. Beat 5-6 eggs, add sautéed onions or mushrooms if desired and mix with potatoes. Pour into a well-buttered round baking pan and bake in a preheated 325-degree oven until the eggs are set, approximately 40 minutes.

Potato Doughnuts

This is a heavy, textured, old fashioned doughnut recipe.

2 1/2 cups flour

4 tsp baking powder

3/4 tsp salt

3/4 tsp nutmeg

1/2 tsp cinnamon

2 eggs

1 cup mashed potatoes, at room temperature

1/4 cup milk

2 tablespoons melted butter

2/3 cup sugar

Fat for deep frying

Cinnamon sugar (optional)

1. Sift together the dry ingredients. Beat the eggs, then beat into the potatoes, milk, butter, and sugar. Beat in the dry ingredients. The mixture will be soft and sticky.

2. Chill for 1 hour, until it can be handled easily. On a floured board, roll out to approximately 3/4 inch thick. Cut out with a doughnut cutter, or use a can or larhe cup to cut doughnut. Cut out the center.

3. Heat fat to a temperature of 375 degrees, drop in doughnuts and cook for 2-4 minutes or until browned. The dougnnuts sink and then float to the top.

4. Sprinkle with cinnamon sugar if you wish. (Makes about 18 doughnuts)

Lynn's Raised Potato Doughnuts

The yeast gives these doughnuts a light texture

1 3/4 cups milk

1/2 cup butter

1 package active dry yeast or 1 tablespoon yeast

3/4 cup plus 1 tsp. granulated sugar

6 1/2 cups flour

1 tsp. salt

1 1/2 tsp. nutmeg

1 cup mashed potatoes

3 eggs

Fat for deep frying

Confectioners sugar

1. Scald the milk and stir in butter until melted. Set aside to cool.

2. Dissolve the yeast with 1 teaspoon granulated sugar and 1/4 cup warm water. Sift together 6 cups of flour, salt, and nutmeg, set aside.

3. Combine the milk and yeast mixture and beat in 3/4 cup granulated sugar and mashed potatoes. Beat the eggs and stir them in, then gradually stir in the flour.

4. Add the remaining 1/2 cup flour if necessary to make a workable dough. Let rise until doubled in bulk.

5. Punch down and roll 1/2 inch thick on a floured cookie sheet. Let rise 1 hour.

6. Cook in deep fat preheated to 375 degrees for 2-4 minutes. Sprinkle with confectioner's sugar before serving. (Makes 30-36 doughnuts)

Irish Potato Cakes

3 tbsp butter or margarine

2 cups self-rising flour

salt

1 1/2 cups mashed potatoes

1/4 cup milk

1. Mix butter into flour; add good pinch of salt. Mix in mashed potato; pour in milk to make soft dough.

2. Roll out on lightly floured surface; cut into rounds 3 inches across.

3. Put on greased baking sheet; bake at 425 degreesfor 15 to 20 minutes. Split; serve hot with butter.

Preparation time: 15 minutes

Baking time: 15 to 20 minutes

Melt-in-Your-Mouth Potato Muffins

1 tablespoon active dry yeast

2 tbsp. warm water

1/2 c mashed potatoes

1/2 c hot water

1/2 c sugar

1. Combine and let rise until light and bubbly or spongelike.

2. Add in 2 beaten eggs, 1/2 cup butter, a pinch of salt, and

3 cups of flour.

3. Roll out and cut with small round cookie cutter. Place on greased cookie sheet.

4. Let rise 30 min. and bake at 350 degrees for about 20 min.

5. Brush with melted butter and sprinkle with powdered sugar.


Related Recipe Features

Weekend Brunch

Slow Cooked Breakfasts

 

About The Author

Kim Tilley, a tightwad at heart, is the mother of three active boys. Frugal by force and later by choice, Kim cut her income by 60% to stay at home with her children and discovered that anyone can live better for less. Her work has appeared in print publications such as The Tightwad Gazette. In her free time, she entertains herself by chasing kids and finding ways to create something from nothing!
 
 

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