If your refrigerator looks anything like ours does the day after Thanksgiving, it’s brimming with mounds of leftovers, just waiting to be eaten. But we all know that you can only eat so many turkey sandwiches. So, we’re putting those Thanksgiving leftovers to excellent use in this hearty breakfast of Sweet Potato Pancakes with Fried Eggs and Turkey Gravy. It’s our Thanksgiving leftover version of Eggs Benedict!
This breakfast or brunch recipe will leave you satisfied and ready for the day ahead. Whether you’re facing the Black Friday crowds or staying cozy at home, this savory breakfast or brunch recipe will do the trick.
Sweet Potato Pancakes with Fried Eggs and Turkey Gravy
Leftover mashed sweet potatoes (roughly two cups)
1/4 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese
1 egg, beaten
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons salted butter
2 tablespoons olive oil
Fresh thyme sprigs for garnish
Mix all ingredients together in a large bowl and stir to combine.
Heat olive oil and butter in a large pan over medium heat.
When hot, the sweet potato mixture to the pan by large spoonfuls. (You should be able to fit 2-3 pancakes in the pan.
Flatten each pancake with your spatula (this is easiest if you coat your spatula with the butter and olive oil mixture before you add the sweet potato mixture to the pan).
Cook for 3-4 minutes.
Flip pancakes over and cook for another 3-4 minutes.
While the pancakes are cooking on the second side, heat a pan over medium heat and fry as many eggs as you’re making pancakes. (Alternatively, you could poach your eggs. But we’re lazy the morning after so much work, so we opt for ease.)
Reheat the turkey gravy.
Place one sweet potato pancake on each plate, top with an egg and pour gravy over the top.