Thanksgiving Leftovers: Kristen Bell Has The Best Use For Mashed Potatoes

Kristen Bell has a fantastic way to use your Thanksgiving leftovers for breakfast! She makes a pesto potato dish that we are thankful we tried.

Hopefully we all have some Thanksgiving leftovers after cooking for the big meal. But what do you do for breakfast the next day, after all that cooking? Kristen Bell uses her leftover mashed potatoes to make a unique and savory pesto egg breakfast that doesn’t disappoint. 

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You spend so much time planning the Thanksgiving Day dinner, that you might not think about what to eat the next morning for breakfast. Kristen Bell came up with this post-Thanksgiving breakfast using leftover mashed potatoes and pesto sauce, and it’s delicious! Here is how to make it:

Thanksgiving Leftovers Breakfast Ingredients:

• 1 tbsp olive oil
• One egg
• 3/4 cup leftover mashed potatoes or other similar side dish
• Basil pesto sauce (store bought or homemade)
• Salt
• Pepper

Thanksgiving Leftovers Breakfast Steps:

Spread some leftover mashed potatoes on a plate and heat in the microwave for around 1 minute. You can use standard mashed potatoes, sweet potatoes if you have those in the fridge, or even stuffing! 

Heat up a lightly oiled pan, like this non-stick pan from Amazon. Crack the egg in a small bowl so that you can remove any shells that fall and so you don’t break the yolk. Gently pour the egg into the hot pan and cook until the edges are crisp and the white is no longer translucent.

Top the mashed potatoes with the fried egg. Then drizzle some of the pesto around the egg and potatoes. Add salt and pepper to taste, and you have an easy and tasty post-Thanksgiving breakfast! And here is how to make your own pesto:

We used this store-bought pesto sauce, but it’s easy to make your own as well. Here is a recipe that is great for the egg dish above, pasta, pizza, or just enjoy with some crusty bread.

Pesto Recipe:

• ⅔ cup olive oil
• 2 cups fresh basil leaves
• 2 cloves of garlic
• 1 tbsp lemon juice, or juice of one lemon wedge
• ¼ cup pine nuts
• ½ cup Pecorino or Parmesan cheese
• Salt and pepper, to taste

Pesto Recipe Steps:

Combine the garlic, basil leaves and pine nuts in a food processor and pulse until coarsely chopped. Add the olive oil and lemon juice, and process until incorporated. Add salt and pepper to your liking. Transfer to a serving bowl and stir in the cheese. Enjoy!