Breakfast Recipe: Potato Pancakes and Fried Eggs

It was just my husband and I for Thanksgiving dinner last night so I made chicken instead of turkey so that we wouldn't be faced with leftovers for the rest of the month. But I did make a ton of mashed potatoes with one thing in mind: potato pancakes for breakfast.

In case you haven't already guessed, breakfast is my favourite meal of the day. I do nothing, go nowhere, without a good breakfast in my tummy.

I made the mashed potatoes with a little cream and butter. This morning all I added was a dollop of plain yogurt and the leaves from a few stalks of fresh thyme, and then finished them off with a pinch of sea salt. Delicious!


Makes 4 pancakes

  • 1.5 cups leftover mashed potatoes
  • 1/4 cup plain yogurt
  • 1/2 tsp fresh thyme leaves
  • 1 tsp vegetable oil
  • 1 tsp butter
  • pinch sea salt


  1. Combine first 3 ingredients in a medium bowl, stirring well to combine.
  2. Form 4 pancakes by rolling mixture between palms.
  3. Heat oil in medium frying pan over medium heat.
  4. Add butter, shaking pan to evenly coat, and then add pancakes.
  5. Cook for about 4 minutes per side or until golden brown and bubbling.
  6. Sprinkle with sea salt and serve with a fried egg, piece of toast, and fruit.