(by Bex O'Brian)
1 c. mushrooms, the more flavorful, the better (cremini, chanterelles, black trumpet, etc.)
6 T. butter, or as needed
1/2 c. onion, finely chopped
leftover mashed potatoes, preferably with skins (see note)
1 c. leftover vegetables, finely chopped (cabbage, kale, peas, and/or cooked Brussels sprouts)
1 jalapeño, diced, optional
salt, to taste
freshly ground black pepper, to taste
fried eggs, optional
Melt 1 – 2 T. butter medium heat and pan-fry mushrooms until they are quite crispy and are not retaining anymore of their liquid. Set aside.
Add 1 T. butter to pan, and sauté onions until soft and translucent. Set aside.
Add remaining butter, and melt but don't brown.
Add mushrooms, mashed potatoes, vegetables, and jalapeño.
Add salt and pepper to taste.
Fry, turning often, so all sides get browned.
Press the mixture down with the back of a wooden spoon to create a large pancake.
Can be served with a fried egg on each portion.
Note: best way to make mashed potatoes:
Prick russet potatoes all over with a fork.
Microwave, turning every 3 minutes, until soft.
Let cool enough so that, wearing clean rubber gloves, you can break them apart and squish them.
Mash with whole milk or half and half, lots of good butter, and salt and pepper.
(Read Magic Mushrooms, the story that accompanies this recipe.)