Week 18: Thanksgiving Leftovers Eggs Florentine

Cooking with Jane, Recipes, , ,

If you have leftovers from your festive feast (or any meal featuring mashed potatoes and butternut squash), this is a great way to transform them into an entirely different meal! Mashed potatoes become gridle cakes that take the place of an English muffin, roasted butternut squash becomes a Hollandaise, and there’s even a place for cranberry sauce too 🙂 Spinach (or arugula) and an egg complete the dish, and it is absolutely delicious! We loosely based the Florentine recipe on a post from Cossette’s Kitchen, and made the butternut squash Hollandaise from Sumptuous Spoonfuls.

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Thanksgiving Leftovers Eggs Florentine

Ingredients

Butternut Hollandaise Sauce

  • 1/2 cup roasted butternut hot – recipe here
  • 1 1/2 Tablespoons extra virgin olive oil or melted grass-fed butter
  • Juice of 1/2 lemon
  • 1 teaspoon dijon mustard
  • A pinch of chipotle powder or cayenne or to taste
  • About 6 Tablespoons hot water or as needed to thin
  • Salt & freshly ground pepper to taste

Mashed Potato Cakes

  • 2 cups cooked and cooled mashed potatoes
  • ½ cup flour additional as need and extra to dip cakes into
  • 1 large egg
  • ½ cup shredded parmesan cheese
  • 2 teaspoons kosher salt you can adjust to taste- salt and test flavors before adding egg
  • 1.5 teaspoons black pepper
  • 1 teaspoon cayenne pepper
  • ½ cup neutral oil – canola vegetable, grapeseed- additional if cooking 2 batches

Additions

  • eggs for poaching
  • 1 bag spinach or arugula
  • optional: sliced tomato
  • optional: cranberry sauce

Instructions

Butternut Hollandaise Sauce

  1. Put the butternut, olive oil or butter, lemon juice, mustard and chipotle in a small blender cup or mini food processor and blend until silky smooth. Whisk in hot water, a bit at a time, until the blended mixture is thin enough to be a proper sauce. Add salt & pepper to taste.

Mashed Potato Cakes

  1. In a medium sized bowl add your mashed potatoes, flour, cheese, and spices- mix and taste for flavor. Add more salt if needed. Finally add your egg and mix until a cohesive dough forms.
  2. The mashed potato mixture should form into a patty with minimal sticking to hands, if it is sticking excessively, add a teaspoon of flour and mix again. Continue until you have a good consistency.
  3. Form into 5 patties, about 3″ wide and ½” high. They should resemble the shape and size of an English muffin.
  4. Once formed, dip both sides in flour and set on a plate or small sheet pan and pop in fridge for 15 minutes.
  5. Prepare your skillet while they chill. Heat ½ cup of neutral oil on medium-high heat. Oil should take about 4-5 minutes to heat up and become shimmery.
  6. Once your oil is ready, place your potato pancakes carefully and allow to cook for about 4 minutes.
  7. After 4 minutes, flip and continue to cook another 4 minutes until both sides are golden brown.

Assemble

  1. Poach eggs, and wilt spinach (if using arugula – keep fresh!) in a separate pan with butter.

  2. Place potato cake on a plate, spread on cranberry sauce or place sliced tomato if using, top with wilted spinach or fresh arugula, egg, and drizzle with the Hollandaise. Enjoy!