Mashed Potato Breakfasts

Mashed Potato Breakfasts

Mashed Potato Breakfasts

by Kim Tilley
Editor of

You don't have to wait until dinnertime to enjoy mashed potatoes. Try them with eggs, in pancakes, or quick breads. You could also eat them in place of hot cereals. A great way to start the day!

Kim's Birds' Nests

An easy and delicious way to deal with leftovers- great with leftover gravy too!

Leftover mashed potatoes
Raw eggs
Seasonings of your choice
Cheese, if desired

1. Grease a cookie sheet with oil or cooking spray and then drop large mounds of mashed potatoes (about 2-3 inches wide) onto tray. Make a well in each mound, as if for pouring gravy into it.
2. Crack one egg into the well of each potato mound. Break yolk if desired, add cheese or other seasonings if you like.
3. Bake in oven for 15-20 minutes on 375 or until eggs are cooked through and potatoes are golden.

Note: Delicious with gravy or white sauce- or try enchilada sauce for a "Mashed Pototo Huevos Rancheros" style breakfast. Very good!

Lynn's Raised Potato Doughnuts

The yeast gives these doughnuts a light texture 1 3/4 cups milk
1/2 cup butter
1 package active dry yeast or 1 tablespoon yeast
3/4 cup plus 1 tsp. granulated sugar
6 1/2 cups flour
1 tsp. salt
1 1/2 tsp. nutmeg
1 cup mashed potatoes
3 eggs
Fat for deep frying
Confectioners sugar

1. Scald the milk and stir in butter until melted. Set aside to cool.
2. Dissolve the yeast with 1 teaspoon granulated sugar and 1/4 cup warm water. Sift together 6 cups of flour, salt, and nutmeg, set aside.
3. Combine the milk and yeast mixture and beat in 3/4 cup granulated sugar and mashed potatoes. Beat the eggs and stir them in, then gradually stir in the flour.
4. Add the remaining 1/2 cup flour if necessary to make a workable dough. Let rise until doubled in bulk.
5. Punch down and roll 1/2 inch thick on a floured cookie sheet. Let rise 1 hour.
6. Cook in deep fat preheated to 375 degrees for 2-4 minutes. Sprinkle with confectioner's sugar before serving. (Makes 30-36 doughnuts)

Irish Potato Cakes

3 tbsp butter or margarine
2 cups self-rising flour
1 1/2 cups mashed potatoes
1/4 cup milk

1. Mix butter into flour; add good pinch of salt. Mix in mashed potato; pour in milk to make soft dough.
2. Roll out on lightly floured surface; cut into rounds 3 inches across.
3. Put on greased baking sheet; bake at 425 degreesfor 15 to 20 minutes. Split; serve hot with butter.
Preparation time: 15 minutes
Baking time: 15 to 20 minutes

Melt-in-Your-Mouth Potato Muffins

1 tablespoon active dry yeast
2 tbsp. warm water
1/2 c mashed potatoes
1/2 c hot water
1/2 c sugar

1. Combine and let rise until light and bubbly or spongelike.
2. Add in 2 beaten eggs, 1/2 cup butter, a pinch of salt, and
3 cups of flour.
3. Roll out and cut with small round cookie cutter. Place on greased cookie sheet.
4. Let rise 30 min. and bake at 350 degrees for about 20 min.
5. Brush with melted butter and sprinkle with powdered sugar.

More Potato Ideas:

Mashed Potato Dinners and Sides
Mashed Potato Breads
Mashed Potato Desserts

© Copyright 1999-2000 Inc.

About the Author

Kim Tilley, a tightwad at heart, is the mother of three active boys and the founding editor of Frugal by force and later by choice, Kim cut her income by 60% to stay at home with her children and discovered that anyone can live better for less. Her work has appeared in print publications such as The Tightwad Gazette. In her free time, she entertains herself by chasing kids and finding ways to create

About this Author