Ever asked yourself what to do with your cup of leftover mashed potatoes?
I’m always looking for new ways of managing leftovers, especially mashed potatoes. This morning I tried something new, which I like to share. Please share your ideas on what to do with leftover mashed potatoes.
1 cup leftover mashed potatoes
1/4 cup of sour cream
1 tbsp. of shredded cheddar cheese
salt an pepper to taste
Preheat oven to 350 degrees F., spray 2 ramekins with non-stick cooking spray and set aside.
Mix mashed potatoes, sour cream and cheddar cheese in a small bowl. Divide the mixture into the two prepared ramekins. Make sure you have an indention in the middle of the ramekins to place the egg later. Bake for 20-25 minutes or until the edges of the potatoes are crisp.
Remove and crack an egg into the indention of each potato dish. Season with
salt and pepper. Place the ramekins back the oven and bake until the egg is set. My yolk was firm after 20 minutes. If you like your eggs less hard you may only want to bake it for 15 minutes.
I will add ham and more cheese the next time.