Working ahead on Thanksgiving food is truly a happy, hearty, fulfilling, and filling part of my job as a food blogger. That activity usually includes coming up with something new to do with Thanksgiving leftovers. It’s a fun occupation that keeps me, and, of course my husband Dave and the babies (see below), right on top of our game this week.
While sandwiches, turkey soup or enchiladas are always my after Thanksgiving favorites, this year I kept dreaming about a faux benny type breakfast making use of the mashed potatoes, the cheese sauce from the broccoli, the cranberry sauce, and, of course the TURKEY!
Several ideas surfaced in the dead of the night, but in the final version, I pictured a sliced and grilled dinner roll (if you had one left) or toasted English muffin topped with a potato cake, bacon, pieces of grilled turkey, a fried egg, and maybe even a little cheese sauce.
I made only two...
…but Dave and I both decided we didn’t need to mess around with the recipe. So because I have to bake a pumpkin pie this morning…
…here it is fast and in all its glory. If there are mistakes, forgive me. It’s my favorite day of the year!! Skip the shopping on Black Friday. Instead, stay home for breakfast and you can try this!
black friday breakfast turkey stack
Ingredients
- Cheese sauce recipe below
- 4 slices bacon
- 1 cup leftover cold mashed potatoes
- Wondra or all purpose unbleached flour
- Fresh ground black pepper
- 4 small slices turkey
- 1 Dinner roll, split in half, buttered, and warmed or substitute split and toasted English muffin
- 2 eggs cooked over-easy or as you like them
- Extra cheese for garnish
- Cranberry sauce for serving If your sauce is really sweet, add a little crushed red pepper and/or a squeeze of lemon juice.
Instructions
- Make cheese sauce (recipe below or use your own) and cover to keep warm.
- Fry bacon in a large skillet until crisp; remove to paper towel lined plate. In the meantime, make two mashed potato cakes by dividing potatoes in half and patting each half into an approximately 1/3-inch by 3-inch firm patty with even edges. Sprinkle with pepper. Sprinkle each patty on one side with a pinch of Wondra or regular flour.
- Carefully pour out all but a tablespoon or two of the bacon grease from the skillet. Reheat skillet over medium – medium high flame. Using a spatula or your hands, carefully move the potato cakes into the skillet at least 2 inches apart. Add the slices of turkey between and/or around the cakes. Let cook until everything is quite brown on one side; turn. Sprinkle other side of potato cakes with a bit more of the Wondra or regular flour and cook until everything is browned and crispy.
- In the meantime, grill/brown rolls in skillet or on griddle or toast and butter the English muffins. After everything is done, cook the eggs as you like them.
- ASSEMBLY: For each breakfast stack, place a half buttered grilled roll or English muffin on a dinner plate. Top with a potato cake. Lay two pieces of bacon crosswise on the cake making an “X”. Add two pieces of the turkey, top with an egg, and drizzle with warm cheese sauce. Garnish with extra grated cheese and a last grind or two of black pepper. Serve with a small ladle of cranberry sauce. If you like, serve the remainder of the cheese sauce in a small pitcher at the table.
Notes
Happy Thanksgiving,
Alyce
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