The Unconventional Way To Use Up Leftover Mashed Potatoes For Brunch
When you think of brunch there are a few staples that come to mind. Eggs Benedict, waffles, buttermilk pancakes, maybe chilaquiles... Most of your savory brunch favorites will be served with some kind of bacon or sausage and with a side of potatoes. The most common type of breakfast potatoes are hashbrowns, or home fries, and there's a reason potatoes come on the side of your breakfast or brunch dish.
Potatoes provide a serving of carbohydrates to provide energy for the start of your day. In addition, potatoes are high in vitamins and minerals like potassium, calcium, iron, magnesium, vitamin A and C. They are relatively low in calories plus they are high in fiber. Potatoes also contain antioxidants to help fight illness. (per Kate's Kitchen)
There are so many ways to prepare potatoes, so why are most brunch diners limited to just two preparations? Shouldn't other kinds of potatoes have a seat at the table?
Mashed Potatoes aren't just for Thanksgiving anymore
If you have leftover mashed potatoes from a big dinner you might be considering what you can do with them the next day other than re-heating and topping with gravy. Using them for a breakfast or brunch might be the last thing you'd think of, but this mashed potatoes-based breakfast hack could change your life and it's all thanks to a Los Angeles brunch hot spot.
Eggslut — originally based in Downtown LA, has started a brunch trend that is hugely popular. The number of copycat recipes on Google's search return alone shows how beloved this dish is. Their dish titled simply, "the slut" is a coddled egg served on top of a potato puree in a glass jar. According to their website, the dish is served with slices of baguette for dunking, just to be extra fancy.
To make this yourself, Avona Culinary recommends that you simply pipe your leftover potato puree into a glass jar. Then top it with a whole raw egg, seal the jar tight and place in a sous vide machine for 30 minutes. Don't have a sous vide machine? Martha Stewart recommends this trick. Once your coddled egg comes out, serve it with slices of toast or a fresh baguette. Welcome to the breakfast potatoes revolution!