breakfast blogger

What better use for leftover mashed taters than pancakes. Making fried mashed potatoes for breakfast is pretty good too, but I was in the mood for tater cakes this morning.

Once again, my trusty bag of Krusteaz pancakes mix come to the rescue. I added 1 part leftover mashed taters to 1.5 parts Krusteaz pancake mix and added just enough water to make a thick batter.

The potatoes tend to soften up and spread when they cook, so I made the batter a little on the thick side. I also threw in some chives, parsley and paprika for a little interest.

They are also really good plain, or I think they would go well with cheese chunks in them too. MmmmMmm cheese. Everything is better with cheese.

I then added far too much butter to my griddle and slapped on my cakes. I’m usually trying to cut corners on fat and such, but there is just something about tater cakes that screams crispy edges! Take note of the fat bubbling around the edges. Sometimes it must be done! And so it was. And they were golden and crispy and perfect, and they were glad and rejoiced.

Now tater cakes are great on their own, but I’m more of a full meal deal type of person when it comes to breakfast. There happened to be just enough room for a couple strips of turkon on the griddle and a mess of scrambled eggs with cheese. There was even some grape tomaters left on the counter from one of the last pickings I will get form my plants this year too. And so there was breakfast, in all it’s potato pancaked glory.

Just incase you feel that there was one needed, here is an…

EXTREME BREAKFAST CLOSEUP!!!

Burp!

This entry was posted on Thursday, September 20th, 2007 at 7:04 am and is filed under Breakfasts, Azureus' Recipes, Azureus' Breakfasts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.