Running Recipes with Rebecca: Leftover Thanksgiving Breakfast

This recipe for mashed potato latkes, or pancakes is one my mom has been using for years! I love turning my leftovers into a full breakfast or lunch! If you don’t have leftover mashed potatoes, trying using left over sweet potato casserole!



2-2.5 cups of mashed potatoes

1 egg

Splash of milk, if needed

¼ cup Teff, Spelt, or Whole Wheat flour

½ cup of diced onion

½ cup of diced apple

½ tsp. garlic powder

1 tsp. dried parsley



Olive oil or vegetable oil

Green onion, optional



1 Egg


Cranberry sauce



In a large bowl combine the potatoes, eggs and flour. Mix until combined. Add in the onion, apple, garlic powder, parsley, salt, and pepper. Mix together.

In a large skillet, heat a thin layer of oil to medium high heat. Pour ¼ cup of potato mixture into the pan. Cook on both sides under golden brown.

Let cool and top with cranberry sauce, sliced green onion, turkey, and an over-easy egg.


Key Nutrients and tricks

  • If the mixture seems too dry, feel free to add an additional egg.
  • I also like to eat these plain with Greek yogurt or applesauce.
  • This recipe is so versatile! If you have leftover sautéed veggies, feel free to mix them into the potatoes or add in some stuffing!
  • If you don’t have potatoes, try using mashed butternut squash, parsnips, or cauliflower.


Happy eating!

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Author: Rebecca

Marathoner. Granola and pistachio queen. Obsessed with cooking, baking, eating. And running.

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