When yesterday’s dinner becomes today’s leftover mashed potato breakfast masterpiece, magic happens. Welcome to a morning delight that reimagines leftovers with flair.

In this recipe, we’re transforming leftover mashed potatoes, beef, and pork ragu into delectable breakfast hash browns. Perfectly paired with poached eggs, avocado, and tomato. This will forever change how you view leftovers.

In this blog post, we aim to guide you through the process of transforming leftovers into a breakfast sensation. You’ll discover that those extra mashed potatoes and beef ragu can be the foundation of a truly exceptional morning meal.

Leftover Mashed Potato Breakfast Ingredient Deep Dive

When it comes to cooking, resourcefulness, and creativity in the kitchen. This can lead to some of the most satisfying and delicious meals.

One prime example of this is making the most out of leftovers. Leftover ingredients, often overlooked, can be the secret to crafting amazing dishes. Not only reduces food waste but also provides a unique twist on classic recipes.

In this ingredient deep dive segment. We’ll explore the versatile and humble leftover mashed potato and beef ragu. While leftover mashed potatoes might seem like an ordinary fridge find. In my kitchen, it’s a fight to see who gets there first.

Any leftovers are like culinary gold. They have the potential to be repurposed into something extraordinary. With a little number 8 wire ingenuity and some additional ingredients, you can create a restaurant-quality breakfast.

Leftover Mashed Potato Breakfast Ingredients

• 2 cup Leftover mashed potatoes.
• 1 cup Leftover beef and pork ragu.
• 4 Large eggs (size 7).
• 1 tbsp Vinegar (white or white wine)
• 1 fresh tomato, sliced.
• 1 ripe avocado, sliced.
• Fresh thyme leaves for garnish.
• Truffle oil for drizzling.
• Rice bran oil for cooking
• Himalayan pink salt and freshly ground black pepper.

• Leftover Mashed Potatoes — Repurpose those creamy mashed potatoes for a whole new culinary adventure. Their richness and texture make them the perfect base for leftover mashed potato breakfast hash browns. If you’re using leftover mashed potatoes make sure they haven’t been kicking around in the back of the refrigerator for a couple of weeks.
• Leftover Beef Ragu — The savory, meaty flavors of the beef and pork ragu infuse your hash browns with depth and character. Ragu’s are always better the next day. I love leftover ragu on toast it is one of those Kiwi breakfasts that is simple but delicious.
• Hens Eggs — Eggs, the ultimate breakfast. I love poached eggs, I’ve cooked countless poached eggs doing crazy restaurant Sunday brunches. Where possible look for free-range eggs.
• White Vinegar — Used in the poaching water to strengthen the egg white. Use white, cider, or white wine vinegar. Avoid malt, balsamic, or red wine vinegar, as they will stain the egg whites an off-white color.

• Fresh Tomato — Bright and juicy, fresh tomato adds a burst of freshness and acidity that balances our leftover mashed potato breakfast.
• Avocado — Creamy, buttery avocado complements the mashed potato hash browns and eggs. Providing a contrast in texture and a delightful, healthy twist. Look for avocados that are not too soft, or too green.
• Fresh Thyme Leaves — Fragrant thyme leaves add an aromatic garnish. I’m using fresh thyme more than ever now. It grows wild in our garden. It can enhance the overall flavor profile with its herbaceous notes.
• Truffle Oil — A drizzle of truffle oil brings a touch of luxury. Infusing the dish with a hint of earthy, umami richness. There are some great truffle-infused oils out there. That won’t break the bank.

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

Leftover Mashed Potato Breakfast Hash Browns With Poached Eggs Recipe

This leftover mashed potato breakfast hash browns with poached eggs recipe is more than just a way to reduce food waste. It’s an invitation to embrace the magic of cooking.

Through these simple steps, you’ll witness how yesterday’s comfort food transforms into today’s culinary sensation. This recipe is about discovering the unexpected and celebrating creativity in the kitchen. A delightful breakfast that will redefine how you deal with leftovers.

Prepare the Hash Browns

1. Combine the leftover mashed potatoes, beef, and pork ragu in a bowl. Mix until they are both evenly combined. Now, mold them into even round or oval-shaped hash browns. Let them sit for a couple of minutes.

Cooking The Hash Browns

2. Heat a skillet over medium heat and add a drizzle of oil. I’m using rice bran oil. Add the hash browns and cook on both sides for 3-4 minutes each. Don’t have the skillet too hot or your leftover mashed potato breakfast hash browns will burn.

The Magic Of Poach the Eggs

3. Bring a deep saucepan or pot to a simmer. Add a tablespoon of white vinegar or lemon juice. You can also add a generous amount of sea salt.

Once the water is consistently simmering, you have 2 options when it comes to poaching eggs.

• First — Crack the eggs straight into the water
• Second — Crack the eggs into a cup and then gently slide them into the water.

• If you’ve never poached eggs before, use the second option crack the eggs into a cup first. This is an easy way to slide the eggs into the simmering water.

• Let the eggs poach in the water for about 3 minutes. You can gently lift one out of the water with a slotted spoon and lightly touch it to see how soft it is.

• When they are done gently remove them from the water with a slotted or perforated spoon. Drain the eggs on a tea towel or absorbent paper. This will stop the mashed potato hash browns from becoming soggy.

Plating Assembling The Dish

Place a mashed potato hash brown on each plate. Followed by the sliced avocado and tomatoes. Next, add the poached eggs, fresh thyme leaves a grind of fresh black pepper. Lastly a drizzle of truffle oil or extra virgin olive oil.

Serve your leftover mashed potato breakfast hash browns with poached eggs immediately, savoring the flavors and textures.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.

Leftover Mashed Potato Breakfast Hash Browns With Poached Eggs

4 from 2 votes

PREP TIME: | 5 minutes mins

COOK TIME: | 15 minutes mins

TOTAL TIME: | 20 minutes mins

SERVINGS: | 2 people

AUTHOR: | Shannon The Helpful Chef

PIN PRINT RECIPE

DESCRIPTION

DISH SUMMARY

Transform yesterday's mashed potatoes and beef ragu into breakfast hash browns. Add poached eggs avocado, and tomato. Tasty leftover mashed potato breakfast.

Equipment

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  Cookware
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  Kitchen Gadgets
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  Kitchen Knives

Ingredients

1x2x3x

METRICUS CUSTOMARY

• ▢ 2 cups Leftover mashed potatoes
• ▢ 1 cup Leftover beef and pork ragu
• ▢ 4 Hens eggs large size 7
• ▢ 1 tbsp Vinegar white or white wine
• ▢ 1 Tomato
• ▢ 1 Avocado
• ▢ Fresh thyme garnish
• ▢ Himalayan pink salt and freshly ground black pepper

Instructions

SHOWHIDE

• Prepare The Hash Browns — Combine the leftover mashed potatoes, beef, and pork ragu in a bowl. Mix until they are both evenly combined. Now, mold them into even round or oval-shaped hash browns. Let them sit for a couple of minutes.
  
• Cooking The Hash Browns — Heat a skillet over medium heat and add a drizzle of oil. I’m using rice bran oil. Add the hash browns and cook on both sides for 3-4 minutes each. Don’t have the skillet too hot or your leftover mashed potato breakfast hash browns will burn.
  
• Poaching Eggs — Bring a deep saucepan or pot to a simmer. Add a tablespoon of white vinegar or lemon juice. You can also add a generous amount of sea salt.

  Once the water is consistently simmering, you have 2 options when it comes to poaching eggs.

  First — Crack the eggs straight into the water

  Second — Crack the eggs into a cup and then gently slide them into the water.

  If you’ve never poached eggs before, use the second option crack the eggs into a cup first. This is an easy way to slide the eggs into the simmering water.

  Let the eggs poach in the water for about 3 minutes. You can gently lift one out of the water with a slotted spoon and lightly touch it to see how soft it is.

  When they are done gently remove them from the water with a slotted or perforated spoon. Drain the eggs on a tea towel or absorbent paper. This will stop the mashed potato hash browns from becoming soggy.
  
• Plating — Place a mashed potato hash brown on each plate. Followed by the sliced avocado and tomatoes. Next, add the poached eggs, fresh thyme leaves a grind of fresh black pepper. Lastly a drizzle of truffle oil or extra virgin olive oil.

  Serve your leftover mashed potato breakfast hash browns with poached eggs immediately, savoring the flavors and textures.
  

Chef Tips

• Chefs Seasoning Pro Tip — Seasoning the leftover mashed potatoes or ragu is optional, as they already pack a punch of flavor. Enhance them with finely chopped herbs such as rosemary or chives. Or consider a touch of freshly cracked black pepper for an extra dimension of taste.

PRO TIPS FOR POACHING THE BEST EGGS

• Use A Deep Pot Or Saucepan — A deeper pot or saucepan will give the eggs a nice tear-dropped shape. This is because the shape is created as the eggs slowly float to the bottom of the pot.
• Add Vinegar Or Lemon Juice — Adding a splash of vinegar or lemon juice to the water. This can help the egg whites coagulate more quickly, which can help the eggs stay together.
• Bring The Water To A Gentle Simmer — You don’t want the water to be boiling vigorously. As this can break up the egg whites. A gentle simmer is best.
• Crack The Eggs Into A Cup First — Crack the eggs into a cup or ramekin first. Then gently slide them into the simmering water. This will help the eggs stay together and prevent you from breaking the yolk.
• Use A Slotted Or Perforated Spoon — Use a slotted spoon to remove the eggs from the water. This will help drain off any excess water.
• Drain The Eggs — Drain the eggs on a tea towel or absorbent paper. This will stop any access water from making the dish soggy or diluting the Hollandaise.

• Adding Other Ingredients To The Mashed Potato Hash Browns — You can add other ingredients to the hash browns. Such as fresh herbs like rosemary or chives. Or scallions, grated carrot, or zucchini. Simply mix the desired ingredients into the leftover mashed potato breakfast hash browns before cooking.

Nutrition

Calories>710kcal | Carbohydrates>60g | Protein>41g | Fat>35g | Saturated Fat>10g | Polyunsaturated Fat>4g | Monounsaturated Fat>18g | Trans Fat>1g | Cholesterol>400mg | Sodium>272mg | Potassium>1775mg | Fiber>11g | Sugar>5g | Vitamin A>1141IU | Vitamin C>67mg | Calcium>98mg | Iron>6mg

COURSE:

Breakfast

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Brunch

CUISINE:

New Zealand

KEYWORD:

Breakfast Hash Browns

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Leftovers

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Mashed Potato

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