As promised, another idea for leftover mashed potatoes. Or another excuse to make mashed potatoes. I suppose it is all a matter of perspective.
I specifically promised more mashed potato breakfasts. I’m not sure if this counts. We ate it for breakfast, but Chris and I are both pretty flexible in that regard. Neither of us has very strong meal/time-of-day connections.
Pancakes for dinner? Hamburgers for breakfast? Sure. Whatever. If Duke would be happy with it, chances are that either of us would be also.
It is interesting to see what people consider normal breakfast food in different places. I’m curious what we will see in Africa for breakfast foods, although I have a feeling that it might be influenced to some degree by colonialism there.
Most places we have gone, the egg seems to be pretty standard. Although the color of the yolk has been surprising in some cases. I’m pretty sure that the Chinese eggs I ate were salted duck eggs, they had a bright orange yolk.
In Japan, the breakfast appeared to be nearly the same as the other meals except that it often came with a side of fermented soybeans (natto). Thankfully, I do not recall having natto at any other meal. It must be an acquired taste.
My favorite region for breakfast is Northern Europe. What can I say, I like fish for breakfast. I suppose that Japan had that to offer, but one of my all-time favorite breakfasts is smoked fish on toast with a soft cheese and capers.
What do you like to eat for breakfast? Can dinner pass for breakfast at your house?
Adapted from Meals and Miles.
- 3/4 cup cooked lentils (I cook lentils in chicken or veggie broth in a 1:2 ratio, lentils:broth)
- 1 small onion, chopped
- 1/4 cup chicken broth + a few splashes for mashing (I used 99% fat free broth)
- 1 tablespoon whole wheat flour
- 1 dash Worcestershire sauce
- 2 glugs red wine
- 1/4 cup corn (frozen works)
- 1/4 cup peas (frozen works)
- 1 medium potato (The original recipe called for a sweet potato.)
- 1/2 oz cheese, shredded (I used Manchego)
- salt and pepper to taste
- garlic salt
- On the stove top heat up the lentils and onion. (I combined 1/2 cup lentils, 1 cup chicken broth, and onion, then simmered until the lentils softened since my lentils were not pre-cooked. I then took 3/4 cup of the cooked lentil and onion mixture for this dish.)
- In a small bowl mix the chicken broth and flour.
- Pour chicken broth mixture, Worcestershire sauce, and red wine over the lentils.
- Bring to a boil, then simmer for 5 -10 minutes or until sauce reduces.
- Once sauce appears thick add the corn, peas and spices.
- Poke several holes in a potato and microwave for ~4 minutes until soft. (Alternatively, use leftover mashed potatoes.)
- Mash the soft potato with some chicken broth
- Place the lentil combination in an oven safe bowl, then layer mashed potato on top.
- Bake at 375 for 10 minutes, then remove, top with cheese and broil for 5 more minutes.
Servings ~ 2 (Chris and I split this) or 1 huge serving (Chris would have been happy to eat this all by himself)
Calories (based on 2 servings) ~ 275, Fat ~ 3 g, Carbohydrates ~ 47 g, Protein ~ 14 g