Eggs in Purgatory

I don't know where the name comes from but I do know that it is delicious (there are many different flavors but they mesh well together) and it is a great way to use leftover mashed potatoes from Thanksgiving.
This recipe isn't an ordinary leftover recipe it is something that you will have you making mashed potatoes every week just for the leftovers.
It is a potato pancake over a bed of marinara topped with a fried egg and shaved parmesan.  It's salty and savory all in one which makes for a very satisfying breakfast.
This entry begins a list of several Thanksgiving leftover recipes.  So stayed tuned for some lunch and dinner entries that will quickly empty your fridge of turkey, stuffing and all your other leftovers.  So Enjoy this Just Good Food and remember to reply back with any of your favorite Thanksgiving leftover recipes!


Recipe: (Serves 2)

1 cup mashed potatoes (chilled)
1/2 scrambled egg
2 fried eggs
1/2 cup marinara sauce
2 1/2 tbsp flour
3 tbsp bread crumbs (for added crunch)
1/2 tsp cinnamon
1/4 tsp cayenne
salt and pepper
olive oil
hot sauce

Directions:

First combine the mashers with all the other dry ingredients and spices.  Combine with an egg (I added about 1/2 of an egg just enough to keep everything together) and add a few dashes of hot sauce for an extra kick.

Hit a large frying pan with the oil over medium heat (you want it hot so the oil sizzles when the cakes are placed in it).  Shape the cakes and flatten to about 1/4 inch thick and fry for about 3 minutes on each side or until they are golden brown and have a crispy consistency throughout.  

While the cakes are frying, crack 2 eggs in the pan and fry (top them with shaved parmesan so it melts). When the cakes and eggs are done, warm the marinara and place first on a plate.  Top the sauce with the cakes followed by the egg.  

Grind fresh ground pepper on top and a few dashes of hot sauce and eat!

Salmon Arugula Wrap

Ever have one of those days when you only have 5 minutes for lunch and think oh yea I'll just stop at SA and buy one of those week old hotdogs...yea me too, BUT instead of forcing myself to eat SA I make this wonderfully delicious and quick wrap as I'm running out the door.  Yes, delicious, healthy, filling, and fast-miracles do happen!  

I started making these for lunch on Monday's for Meatless Mondays but loved them so much I usually make them every week day.  

If you're thinking, oh Salmon that's expensive and it's difficult to get fresh, oh I'm so sad you've never heard of Trader Joe's....I get a 4 oz package for only $2.99 and it is Farm Fresh Alaskan smoked salmon.  There is also a lot of room for changing things up, I like sliced almonds and mustard but you could use pesto and pine nuts or walnuts too.  Here is my version, Enjoy this Just Good Food!

Recipe (Serves 1):

1 Large flour tortilla (burrito style, or tomato basil wrap)

1.5-2 oz of smoked salmon

1 oz of sharp cheddar cheese

Large handful of arugula 

1 oz sliced almonds

Dijon mustard

parmesan cheese

fresh squeezed lemon

salt

lemon pepper

red pepper flakes

Directions:

If you have a few extra minutes, warm a large flat skillet to slightly crisp up the tortilla to melt the cheese.

Spread the mustard on the tortilla/wrap and the cheese dabbed with red pepper flakes and place not he skillet for about 3 minutes (until desired crispiness).  

Next, flake the salmon apart and spread evenly across the tortilla and shake about 1/4 tsp of lemon pepper seasoning.

Top the salmon with the arugula (and lots of it!), and squeeze the fresh lemon on top.  Take the sliced almonds and add to your liking along with the parmesan and salt to taste (if needed).  Wrap it tight and for a little extra kick add some hot sauce (sriracha!)