Potato pancakes with poached eggs and bacon

Have you ever found yourself with a tub of leftover mashed potatoes?

This morning we made a wonderful brunch using a few cups of leftover wasabi mashed potatoes and a set of new egg poaching cups. Magnifique!


The egg poaching cups are from Crate and Barrel. At $3.95 a piece, they're a little pricey, but they're so worth the investment. Gone are the days of watching your egg deteriorate in a bath of boiling water. These neat little cups catch the egg as you break it into the water, allow you to pull the eggs out to test for doneness and release the egg like a charm - no oil needed! It's a super-healthy, wonderfully satisfying way to eat eggs. The yolks stay runny and warm while the whites cook through. Cleanup is a breeze - the cups wipe clean with soapy sponge.

We served our poached eggs over a pair of light-browned potato pancakes and two strips of healthy turkey bacon. In true Yankee-fashion, I cooked the bacon first, using the remaining grease (not much, it's turkey) to add flavor and help brown the pancakes.

Simple Potato Pancakes

2-3 cups leftover mashed potatoes (approx)
1 egg
3 T flour (use coconut, rice or other gluten-free flour as desired)
1/4 tsp baking powder
1/2 small onion, minced
2 cloves garlic, minced

Mix together the ingredients in a large bowl. Form 1/2 inch thick pancakes with your hands. Cook them in a fry pan with a little oil (bacon grease!) or non-stick cooking spray. Brown both sides.

Serve pancakes with an egg on top of each, salt and pepper to taste, with a side of bacon and coffee or tea. It's a perfect, filling, Saturday brunch!