Categories: Breakfasts

Ingredients

• 3 cups cold mashed potatoes
• 2 large eggs
• 2 cups sourdough bread crumbs
• 1/4 cup olive oil
• 1 lb asparagus, trimmed
• 1 (1.25-oz) envelope hollandaise sauce mix
• 1/4 lb sliced ham
• 10 poached eggs

Directions

1. Stir together mashed potatoes, eggs, and 1 cup panko. Divide into 10 portions, and shape into patties. Dredge in 1 cup panko.

2. • Cook patties, in batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium heat 3 to 4 minutes per side or until browned.

3. • Meanwhile, steam asparagus in a steamer basket over simmering water 2 to 3 minutes or until crisp-tender.

4. • Prepare hollandaise sauce according to package directions.

5. • Place potato pancakes on 10 plates. Top each with ham, asparagus, 1 poached egg, and desired amount of hollandaise sauce. Serve immediately.

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