So, what does one do with their leftovers from Christmas dinner? Make breakfast of course! I am not a huge leftover kind of person. But, I do love thinking of ways to re-purpose ingredients used from the night before. I also love coming up with new breakfast recipes. It is great when you can stretch out a meal to serve more than 1 purpose and more than 1 meal in this case. Everyone just loved the Filet of Beef from our Christmas dinner when I made Beef Wellington. They also loved the homemade Mushroom & Wine gravy and Horseradish Mashed Potatoes. I had just enough leftover to make 4 breakfasts the next day. So, why not put these “night before” dishes with some eggs? My husband and I love Eggs Benedict but pairing them with the potato instead of bread and adding the gravy and beef instead of a Hollandaise sauce and Canadian bacon (which I love) was amazing! The egg was cooked perfectly so it was still runny. It was salty and slightly sweet (from the gravy); it truly was a perfect pairing. It was heaven on a plate.
So, next time you have leftovers and you are not sure what to do with them, try incorporating them into your breakfast with some eggs.
Breakfast using Holiday Leftovers
Makes 4 Servings
2 Cups, Leftover Horseradish Mashed Potatoes
2 Tablespoon, Olive Oil
2 Tablespoon, Butter
Leftover Filet of Beef, thinly sliced
Leftover Mushroom & Wine Gravy
Fresh Parsley, for garnish
Heat a skillet on the stove over medium heat. Form patties with about 1/2 cup of your leftover mashed potatoes. Make sure they are nice and cold when forming the patties so they stay together.
Add 1 tablespoon each of the oil and butter to the pan then place the potato patties into the pan. Cook on about 4-5 minutes per side or until they get nice and crispy on the outside. While the potato patties are heating up, cook your eggs. On the stove, over medium-low heat, add 1 tablespoon each of the oil and butter. Carefully crack the eggs into the pan. Season with S&P and cook for about a few minutes, just until egg whites are cooked. I like the yolk to remain runny. If you like your yolk to be cooked more you can also flip the egg over and then turn heat off.
Slice the filet really thin and place in the pan only to heat through, about a minute total. You just want to heat the meat through; you don’t want to cook it or it can become tough.
Heat your leftover gravy (I heated a small cup of my gravy in the microwave). Place the potato pancake on your plate, spoon about 1 teaspoon of the gravy on top of the potato, then add a layer of your filet meat, then add egg on top. Spoon some gravy on the side of your plate. Garnish with some fresh parsley if you like.