Sweet Potato Pancakes with Fried Eggs and Turkey Gravy
Yield 4 -6
- 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
- Eggs (4-6)
- Turkey gravy
- 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.
- Serve with plenty of extra gravy.
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/thanksgiving/sweet-potato-pancakes-fried-eggs-turkey-gravy/