Last night for dinner we had steak and mashed potatoes, and like always, I made too much mash. I always forget how filling mashed potatoes can be, so I usually overcompensate by making way too many servings. There are several ways to reuse potatoes the next day but I wanted to try something new. I saw a recipe once for these potato-egg boats and thought they looked so neat. Here is the link for the original recipe: http://www.heythattastesgood.com/2009/01/mashed-potato-egg-boats.html
Mine is a little different. I had to add some breadcrumb to my potatoes because I found them too watery. They weren’t as thick as usual, so I chose breadcrumbs as a thickening agent. It turned out to give the boats an added great taste. The only way to make this recipe any better was to use the cast-iron pan the original blog suggested. I don’t have one, which is why they aren’t as firm as they should be (but still yummy).
Yields: 6 egg boats
- 1 1/2 cups of leftover Mashed Potatoes
- 1/3 cup Bread Crumb (I used the Italian seasoning version)
- 6 Eggs
- 1/2 cup Shredded Cheese (I prefer cheddar)
- Salt and Pepper to taste
Step 1: Preheat the oven to 400 degrees.
Step 2: Put your cupcake pan into the oven to preheat (cast iron pans are the best, but I used aluminum which makes the muffins unfortunately less crunchy).
Step 4: Add the breadcrumb to the mash to help thicken the texture and make it manageable to roll into balls. Mix well with a fork until combined.
Step 5: Take the pan out of the oven and put a teaspoon of butter into each muffin tin. This will help your mash from sticking.
*Note: My muffins pans are discolored so please disregard how some of them are ugly 🙂
Step 6: Roll the mash into balls and plop them in the muffin tin.
Step 7: Using your fingers, make an indentation in the middle of the ball and push toward the edges.
Step 8: Bake your mash boats for about 10-15 minutes, or until golden brown. I didn’t realize that I should have let mine go longer (I stopped it at 10 minutes). So the picture below should be darker next time. Mine came out still nice but I would have liked them crunchier.
Step 9: Sprinkle some of your favorite cheese and toppings (sausage is a favorite of mine) and crack an egg over each potato boat.
*Note: I used large eggs and they threatened to overflow when I cracked them. Maybe using a medium size egg would be more manageable.
Step 10: Bake again until egg is cooked. About three minutes.
Step 11: Eat and Enjoy!!