Cheddar, Turkey & Potato Breakfast Cakes

Cheddar, Turkey & Potato Breakfast Cakes
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Everyone will want this delicious & cheesy next day Thanksgiving breakfast.


  • 2 cups cold leftover mashed potatoes
  • ½ cup shredded cheddar cheese
  • ½ cup shredded chicken
  • 1 egg, beaten
  • 2 Tbsp. chives, chopped
  • ½ tsp. hot pepper sauce
  • Oil for cooking
  • Poached or fried eggs, as desired


  1. In a bowl combine mashed potatoes, cheese, chicken, egg, chives and hot sauce; stir to combine well.
  2. Heat oil in a large skillet over medium heat. Drop ¼ cup scoops of potato mixture into pan, forming into patties. Cook 3-5 minutes on each side until golden brown.
  3. Serve topped with poached or fried eggs if desired. Garnish with pepper and chopped chives.
  4. Refrigerate leftovers.


Depending on how creamy your potatoes are the potato cakes could be tender; flip carefully and press back together as needed. Cakes will firm up as they brown and cool. A couple of tablespoons of flour can also help thicken batter if needed.

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