Leftover Stuffing Cakes
Transform extra Thanksgiving stuffing into easy leftover stuffing cakes. Crisp on the outside, cheesy on the inside, and perfect with eggs.
Foto: Well PlatedBahan-bahan
- 2 cups leftover stuffing
- 1 large egg (lightly beaten)
- 1/2 cup freshly grated mozzarella, (cheddar, or similar melty cheese)
- 2 1/2 tablespoons extra virgin olive oil ( divided)
- 5 large eggs
- Salt and pepper
- Optional toppings: cooked bacon;
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Place the stuffing in a large bowl, gently breaking up any large clumps. Add the egg and stir to combine, making sure that all of the stuffing is evenly moistened. Stir in the cheese.
Portion 1/3 cup of the stuffing mixture into your hands and shape into a patty that is about 3 inches wide and 1/2-inch thick. Repeat for the remaining mixture. You will have about 5 patties total.
Heat 2 tablespoons oil in a medium skillet over medium heat. Gently fry the cakes on each side until the patties are lightly crisp on the outside and warmed through, about 2-3 minutes per side.
Transfer the cakes to a paper towel-lined plate and cover with foil to keep warm while you prepare the eggs.
With a paper towel, lightly and carefully wipe the skillet clean, then heat the remaining 1/2 tablespoon oil in the skillet. Fry the eggs until the yolk is nearly set, about 2 minutes per egg. Top the cakes with any desired add-ons (bacon, sautéed spinach, gravy, etc.), a fried egg, salt, and pepper. Enjoy immediately.
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