Tuesdays don’t have to be boring—especially when you have got leftover mashed potatoes and a craving for something crispy, fluffy, and totally satisfying.
Think of: Mashed Potato Crumpets. A delicious twist on a classic, these golden beauties are the perfect way to transform humble spuds into a crave-worthy snack, side, or even breakfast.
Lightly crisp on the outside, soft and savory on the inside—this is comfort food reimagined for your midweek mood.
How to make Mashed potato crumpets
Serves: 6
Preparation time: 20 minutes
Cooking time: 30 minutes
Cost per recipe: Serves 6 for under R100
Ingredients:
- 6 medium potatoes, peeled and cubed
- 45 ml (3tbsp) margarine
- Salt and pepper
- 7 eggs
- 180ml (¾ cup) cheddar, grated
- Small handful chives, finely chopped extra
- 375 ml (1 ½ cups) cake flour
- Sunflower oil, for cooking
- Tomato Chilli jam, to serve
Method:
- Cook the potatoes in salted boiling water for about 15 minutes or until soft. Mash with the margarine. Season with salt and pepper. Cool.
- Combine 750 ml (3 cups) mashed potatoes with 1 of the eggs, cheddar, chives, and 180 ml (¾ cup) of the flour. Roll the mixture into 6 balls and flatten into 1 cm thick patties.
- Place the remaining flour in a shallow dish and coat each crumpet in the flour.
- Heat a thin layer of oil in a large frying pan over medium heat and fry the crumpets, in batches, for about 3 minutes on each side or until golden brown. Season with salt and pepper. Drain on paper towel-lined plates.
- Wipe the pan clean and heat another splash of oil on medium heat. Fry the remaining eggs in the same pan for about 3 minutes or until whites are set and cooked to your liking. Season with salt and pepper.
- Serve the crumpets topped with fried eggs, tomato Chilli jam and extra chives.
*The image and recipe were supplied by The South African Poultry Association
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