Breakfast is the most important meal of the day, but the day after Christmas you may be at a loss for what to make. With a fridge full of leftovers, and your culinary creativity spent, you may have no clue where to start. Don’t fear, we have you covered! Check out these leftover potato breakfast recipes! Whether you have leftover roasted potatoes, mashed potatoes or baked potatoes, we have the perfect way to transform your leftovers into a delicious breakfast!
Breakfast Hash with Leftover Roasted Potatoes
This recipe is highly customizable. You can omit the bacon, or throw in your own protein. You can also add in any of your other leftover vegetables. The possibilities are endless with potato hash, but this is one version we love!
- Leftover Roasted Potatoes
- 1 Onion, Diced
- 4 Eggs
- 1 Cup Spinach
- 2/3 Cup Mushrooms, Sliced
- 4 Bacon Slices
- Salt and Pepper (to taste)
- 2 Tablespoons Butter or Olive Oil (Optional)
Cook bacon in a large skillet until crispy. Lay on a paper towel lined plate. Saute onions and mushrooms on medium heat in either the bacon drippings, butter or olive oil until onions are translucent, stirring often. Add in leftover roasted potatoes until warm. Add spinach and cook until wilted. Add desired amount of salt and pepper and set aside. Fry eggs to your liking. Serve hash topped with eggs and crumbled bacon. Serves 4.
Leftover Mashed Potato Waffles
You’ll need a waffle iron for this one, but it’s a lot of fun! It also beats having to make a waffle batter, especially if you’re tired from cooking the night before. You can also make this one your own. Not only can you add more ingredients into the mix, you can top how you like as well. Here in Colorado, we’re partial to hot green chili, but free to use salsa or sour cream instead.
- 2 Cups Leftover Mashed Potatoes
- 2 Eggs
- 1 Cup Cooked and Crumbled Bacon or Sausage
- 1 Cup Cheese
- 6 Green Onions, Chopped
- 1/2 Cup Flour
- Non-stick Cooking Spray
Pre-heat waffle iron. Mix leftover mashed potatoes, eggs and flour in a large bowl. Add in cooked and crumbled bacon or sausage, green onions and cheese. Spray top and bottom of waffle iron with non-stick cooking spray. Add a scoop of your mix to your waffle maker (how much will depend on the size). Close the lid and cook until the egg is cooked throughout (again, this will depend on your waffle iron’s settings). Serve hot with your choice of toppings. Serves 4.
Breakfast Potato Skins with Leftover Baked Potatoes
This recipe is slightly more involved, but well worth the effort! This recipe combines everything that is great about breakfast, all contained in a delicious potato-bowl!
- 4 Leftover Baked Potatoes
- 4 Eggs
- 4 Slices of Bacon
- 1 Bell Pepper, Chopped
- 1 Onion, Chopped
- 2 Cups Cheese
- 2 Tablespoons Butter or Olive Oil (Optional) for Frying
- 2 Tablespoons Olive Oil
- Salt and Pepper (to taste)
Preheat oven to 475°F. Cut baked potatoes in half lengthwise. Scoop out a chunk of the middle, leaving a 1/4 inch layer of potato attached to the skin. Place potato skins on a baking sheet upside down. Brush with olive oil and top with salt and pepper. Bake for 8 minutes. Cook bacon in a large skillet until crispy. Lay on a paper towel lined plate. Saute onion and bell pepper in a skillet on medium heat with either bacon drippings, butter or olive oil until onions are translucent. In a bowl, scramble eggs. Add to sauted vegetables and fry until eggs are cooked. Remove from heat, then add in the cheese, setting aside some for topping. Turn potatoes around on baking sheet and fill with mixture. Crumble the bacon on top of the potatoes and add the remaining cheese. Put back into oven for approximately 2 more minutes until the cheese is melted. Serve hot. Serves 4.