Baked Leftover Mashed Potatoes with Eggs

Baked Leftover Mashed Potatoes with Eggs

Course Breakfast
Cuisine American
Keyword potato with egg, baked mashed potato, baked potato egg
Servings 2 servings
Author Dawn Yucuis


  • 1 cup leftover mashed potatoes
  • 1/4 cup sour cream
  • 1/4 cup ham chopped
  • 1/4 cup cheddar cheese
  • 1 teaspoon dried chives
  • 2 eggs
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees F. Spray 2 ramekins or custard cups with a non-stick cooking spray.
  2. In a small bowl mix together the mashed potatoes, sour cream, ham, cheddar cheese, and chives. Divide the potato mixture between the 2 ramekins, mold it to the ramekins.
  3. Place the potatoes <g class="gr_ gr_2439 gr-alert gr_gramm undefined Grammar multiReplace" id="2439" data-gr-id="2439">into</g> the preheat oven and bake until the edges of the potatoes are crisp about 20 to 25 minutes.
  4. Remove the potatoes from the oven and crack an egg over top of each potato dish. Season with salt and pepper. Place the potatoes back into the oven and bake until the egg is set. For a firm yolk bake for about 15 to 20 minutes, for a runny yolk, less time will be needed.
  5. Serve immediately.

Recipe Notes

For crispier potatoes bake at a higher heat of 375 or 400 degrees F. Once you add the egg reduce heat to 350 degrees F.