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  • Author: Rachael Hartley
  • Yield: 6 servings 1x


  • 4 cups leftover mashed potatoes
  • 3 cups leftover steamed or roasted fall vegetables
  • ¼ cup extra virgin olive oil (divided, plus more for frying eggs)
  • 1 onion (peeled and chopped)
  • 4 garlic cloves (peeled and minced, divided)
  • 8 ounces mushrooms (quartered)
  • 6 eggs


  1. In a large bowl, mix together mashed potatoes and vegetables.
  2. Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Add onion and cook 5 minutes until translucent. Add half the garlic and cook 2 more minutes. Scrape sautéed vegetables into the mashed potato mixture and stir to combine. If needed, season with salt and black pepper to taste. Wipe skillet clean with a paper towel.
  3. While onion is cooking, saute the mushrooms. Heat 1 tablespoons olive oil in a medium skillet on medium heat. Add garlic and cook 60 seconds. Add mushrooms and cook 7 minutes, stirring occasionally, until mushrooms are tender and have released their liquid. Season with salt and pepper.
  4. Heat 2 tablespoons olive oil in the cleaned large skillet on medium-high heat. Using a cup measure, take 6 scoops of potato mixture and form into patties. Place in the hot skillet and cook 5 minutes per side until well browned.
  5. While potato patties are cooking, fry eggs in olive oil.
  6. Serve potato patties topped with a scoop of sautéed mushrooms and a fried egg.
  • Category: Main
  • Cuisine: European
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