Leftover Mashed Potatos?

You've come to the right place! I love this recipe for leftover mashers. And since we rarely do mashed potatos except for holidays, this recipe has slowly crept it's way into our holiday repetoire. If you don't make your own Marinara-- on the low end I recommend the Barilla Tomato & Basil-- on the high end, Williams-Sonoma's Tomato Basil.

This is the breakfast of champions! :)

Eggs in Purgatory
Recipe courtesy Giada De Laurentiis

5 large eggs
2 cups mashed potatoes, chilled
1/3 cup all-purpose flour
2 tablespoons olive oil
Salt and freshly ground black pepper
1 cup marinara sauce, warmed
2 tablespoons freshly grated Parmesan

Preheat the oven to 200 degrees F.

Stir 1 egg in a large bowl to blend. Mix in the potatoes, then the flour.
Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.

Heat the oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side. Transfer the pancakes to paper towels to drain. Keep the pancakes warm on a baking sheet in the oven.

Pour off the excess oil from the pan. Heat the pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer.

Spoon the sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the Parmesan and serve.