Yes, we’re jumping the gun here… You haven’t even survived Thanksgiving yet and Kirsty and I are already thinking about Brunch with a capital B the day after! We apologize, that’s just the way our minds work, whirring on to the meal after next. We have two suggestions for you today: a fab Crustless Quiche made with leftover turkey and Saffron Mashed Potato Pancakes made with the leftovers of the awesome Saffron Mashed Potatoes we posted the other day.
Happy Brunching! xoxo K&D
Ingredients
Makes about 40 mini pancakes
2 1/2 cups Saffron Mashed Potatoes (or substitute any other mashed potato leftovers)
3 eggs
1 1/2 cup grated Parmesan
2 tbsp chopped chives
1 tsp salt
1 1/2 tsp baking powder
cooking spray
Instructions
Mix all the ingredients together in a big bowl. Lightly spray a large pan with cooking spray and warm over medium heat. Using a mini ice cream scoop or a tablespoon, scoop little dollops of the mixture into the pan without overcrowding them. Use the back of a spoon dipped into water to press the dollops down flat. When you see the edges turn golden brown (about 4 minutes), use a mini spatula or two teaspoons to flip the pancakes over and brown on the other side.
Serve immediately with smoked salmon and lots of sour cream!