I'd made mashed potatoes last night with potatoes, leftover roasted cauliflower and brown butter, but I made so much, I needed to do something with them, so I thought, "hum, potato pancakes." I also had some pineapple slices leftover from the portobello mushroom burgers from the other night, as well as a little teriyaki mayonaise, and some of my teriyaki sauce, too. There was also some leftover roasted chicken in the fridge that really needed to find a place in a recipe today, or face being tossed into the garbage tomorrow.
The pancakes were hearty, and the teriyaki was sweet. It was a great breakfast. I will make them again.
1/4 cup mayonaise
2 teaspoons teriyaki sauce
Brown butter bread crumbs (adapted from the Smitten Kitchen)
4 tablespoons salted butter
1 small shallot, minced
1 garlic clove, minced
1 cup panko bread crumbs
1-1/2 cups leftover cauliflower and potato mashed potatoes
1 cup leftover roasted chicken, finely chopped
1 beaten egg
1 tablespoon olive oil
In a small bowl, combine mayonaise and teriyaki sauce, and stir well. Transfer to an airtight container, and refrigerate until ready to use.
In a medium sized skillet set over medium heat, melt butter. Stirring constantly, simmer butter until the milk solids begin to brown. Quickly add shallots and garlic, and saute for about a minute. Add panko bread crumbs, and continue cooking until they begin to brown, about a minute. Remove from heat, and set aside.
Add olive oil to a large skillet, and heat over medium high heat.
In a medium sized bowl, combine mashed potatoes, chicken and the beaten egg. Stir until well combined. Using a 1/3 cup scoop, shape into thick pancakes, coat well in the panko bread crumbs, and transfer to the skillet.
Cook until well browned on the first side, about 2 minutes. Flip the pancakes, and add the pineapple slices to the skillet to brown, as well.
When pancakes and pineapple slices are nicely browned, plate, top with teriyaki mayonaise, the pineapple slice, and a drizzle of teriyaki sauce. Serve warm.