Potato-Egg Boats

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

Ingredients:

  • 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 3: While your pan is preheating, put your leftover mash potatoes in a medium sized bowl.

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!!

2 Comments Add yours

  1. Ben says:

    These were delicious. We ate them with sausage crumbled in the mash mix.

  2. becka says:

    omg!!!!!!!!!!!!!! SO AMAZING…THEY LOOK GREAT & TASTE EVEN BETTER….

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