Try The Breakfast Of Champions


Who doesn’t love mashed potatoes? Drizzled with butter, with maybe a hint of garlic, it is one of the best comfort foods ever.  But what do you do with leftovers? Try reheating leftover mashed potatoes, and the results are a little meh. But when you mix them up with cheese, shape them into patties and fry them into mashed potato fritters, the results are crispy and glorious. Top those with smoked salmon and chives, and you’ve got a breakfast of champions.

Mashed Potato Fritters With Smoked Salmon And Chives


  • Neutral oil, as needed for frying
  • 3 cups leftover mashed potatoes
  • ⅓ cup grated parmesan cheese
  • ⅓ cup chopped chives
  • 1 large egg
  • ¾ cup all-purpose flour, divided
  • Kosher salt and freshly ground black pepper
  • 4 ounces watercress
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • ⅓ cup crème fraiche
  • 12 slices smoked salmon
  • Chopped chives, for serving


 Heat about 1 inch of oil in a large skillet over medium-low heat. In a medium bowl, mix the mashed potatoes, parmesan cheese, chives and egg together. Stir in ¼ cup of the flour and season with black pepper.

Place the remaining ½ cup flour in a shallow dish. Divide the potato mixture into 12 even portions, and shape into flat rounds about ½-inch thick.

Dredge each potato pancake in flour, shaking off the excess. Working in batches, fry the pancakes in the hot oil (you may need to reduce heat to low once the oil gets hot) until golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel lined plate and if desired, season the outside lightly with salt.

In a medium bowl, toss the watercress, olive oil, and lemon juice together. Season with flaky salt and freshly ground black pepper.

Serve pancakes with the crème fraiche, smoked salmon, chives and dressed watercress.

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