When I first started on my weight loss journey, I realized I was probably cooking mashed potatoes with gravy two or three times a week. I cut them out for awhile, but since my weight has stabilized, we do have them for a special treat once a month or so. The important thing is to make them as delicious as possible, but never eat more than one serving.
Of course, this means we almost always have leftovers. My number one use for leftover mashed potatoes is in this yummy Breakfast Potatoes Colcannon. It’s got everything you need for breakfast: eggs, veggies, cheese and carbs all mixed together in a supremely comforting dish!! I serve mine with a few slices of turkey bacon for an extra boost of protein.
Breakfast Potatoes Colcannon
1 1/2 cups fresh spinach, rinsed and dried
3 medium crimini mushrooms, de-stemmed, washed and sliced
1 Tbsp. olive oil
1 cup leftover mashed potatoes
1 egg, beaten
1/4 cup shredded cheese
Add olive oil to a medium sized pan. Toss in spinach and mushrooms and saute’ over medium heat until spinach is wilted and mushrooms are starting to brown.
Add mashed potatoes and stir until potatoes start to soften and ingredients blend.
Add beaten egg and continue to stir for about two minutes.
Stir in shredded cheese. Stir until cheese is melted.
Makes two servings