Prep Time 10 minutes | Cook Time 20 minutes | Total Time 30 minutes
2 cups leftover mashed potatoes
1/3 cup thinly sliced scallion, whites and green parts, plus more for garnish
1/2 cup all-purpose flour, plus more for cooking
1 tablespoon milk
Kosher salt and freshly ground black pepper
Extra-Virgin Olive Oil
2 cups cooked corned beef hash, your own or store bought
4 large eggs cooked sunny-side up
Your favorite Hot Sauce
1. Preheat oven to 200 degrees Fahrenheit.
2. In a large bowl, mix together mashed potatoes, scallion, flour, milk, salt, and pepper to form a soft dough. If dough is too stiff, add more milk, 1 tablespoon at a time. If dough is too wet, add more flour, 1 tablespoon at a time.
3. Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Add 1/4 cup potato mixture into skillet and flatten into pancakes with floured fingers. Cook until golden brown on each side, about 2 minutes per side. Transfer cooked pancakes to a sheet tray and keep warm in oven. Continue cooking all pancakes, adding 1 tablespoon more olive oil as necessary.
4. Serve pancakes immediately with corned beef hash, a sunny-side up egg, hot sauce, and scallion.