• Ingredients:
  • 4 tablespoons vegetable oil, divided
  • 8oz package of whole FunGuy white button mushrooms
  • 1 small onion, finely chopped
  • 1 cup cubed leftover turkey
  • 2 cups mashed potatoes
  • 4 eggs
  • Fresh parsley (optional)

With Thanksgiving’s food coma behind us, there is one thing on everyone’s mind; what to do with all these leftovers?

Before you go making yet another turkey, mashed potato, cranberry chutney sandwich or throwing it all into a pot with some water and making soup check out what the FunGuy has cooked up. A leftover breakfast that’s good for using up two of those dishes and it won’t be like having the same meal twice!

Nobody wants that cranberry chutney in soup anyways, trust us.

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth and trim the ends. Cut eat mushroom into bite size pieces.
  2. Heat 1 tablespoon of oil in a large non-stick pan over medium high heat and add in the onions, cooking for 1 minute. Next add in the mushrooms and cubed turkey and sauté for 3-4 minutes. Transfer them to a bowl and cover to keep warm.
  3. Pour another tablespoon of oil into the pan and swirl it around to coat the bottom. Scoop ¼ cup of the potatoes into your clean hands and roll it into a ball. Gently pat down into a pancake like shape and place into the hot pan carefully. Let it cook for 3-5 minutes each side or until browned and can be flipped without falling apart.
  4. Repeat with the rest of the mashed potatoes, cooking 4 at a time. When the mashed potato pancakes are done cooking, transfer them to a plate and cover to keep warm while cooking the eggs.
  5. Reduce heat to medium low, add a tablespoon of oil and crack the eggs into the pan carefully. Let the eggs cook 2-5 minutes or until the white is firm and no longer wet and the edges are lightly crisped.
  6. Place 2 potato pancakes on a plate then add the mushrooms and cubed turkey on top. Lastly top with an egg and fresh parsley. Serve immediately.

Have a Fun leftover meal!