Turn your leftover potato salad into a perfect savory brunch!
- Ready in: 15
- Serves: 2
- Complexity: easy
- 2 lb. Sandridge Steakhouse Potato Salad
- 1 C. Panko breadcrumbs
- 1/2 C. shredded cheddar cheese
- 2 eggs
- 1 t. salt
- 1/4 t. pepper
- 2 T. extra virgin olive oil
Using a fork, mash ingredients in a large bowl until well blended.
Form into 4 inch patties.
Heat oil in a large skillet over medium heat.
Place patties into the hot skillet, 2-3 mins per side, or until golden brown and firm.
Top with a fried egg, sour cream and chopped green onion.