我曾經做過一次這個馬鈴薯煎餅:http://blog.udn.com/cappuccino1994/2763314

用剩下已調味的馬鈴薯泥就可以輕輕鬆鬆得做出特別又美味的一餐

煎的金黃Q軟的馬鈴薯煎餅

配上濃郁滑嫩的半熟蛋液

與奶油番茄雙醬

奶香濃厚而帶番茄的酸甜

真的很好吃

根本不會令人覺得在吃昨夜的剩菜

而是廚師精心製作的煎餅

5 large eggs

2 cups mashed potatoes, chilled

1/3 cup all-purpose flour

2 tablespoons olive oil

Salt and freshly ground black pepper

1 cup marinara sauce, warmed

2 tablespoons freshly grated Parmesan

Preheat the oven to 200 degrees F.

Stir 1 egg in a large bowl to blend. Mix in the potatoes, then the flour. Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.

Heat the oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side. Transfer the pancakes to paper towels to drain. Keep the pancakes warm on a baking sheet in the oven. Pour off the excess oil from the pan.

Heat the pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer.

Spoon the sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the Parmesan and serve.