Crispy leftover potato salad croquettes, seared Italian sausage, a runny poached egg, lemon hollandaise, and bright pickled onions.
SERVES2
CROQUETTES6–8 min
POACH3–4 min
DIFFICULTYModerate
LEFTOVERS DESERVE SECOND CHANCES
Sunday brunch from the Fourth of July.
Leftover potato salad becomes crisp, Parmesan-laced croquettes and the foundation for a ridiculous Benedict. Seared Italian sausage, peppery greens, lemon hollandaise, a soft poached egg, and quick-pickled onions turn yesterday’s side dish into the main event.
Method
Make the pickled onions.Toss the sliced onion with apple cider vinegar, sugar, and salt. Let sit while you cook.
Make the croquettes.Mix potato salad, egg, Parmesan, panko, chives, garlic powder, onion powder, salt, and pepper. Form into patties about 3 inches wide and 1 inch thick.
Fry until crispy.Heat a thin layer of neutral oil in a skillet over medium heat. Fry the croquettes 3–4 minutes per side until golden and crisp. Drain on paper towels.
Sear the sausage.Brown the sausage coins until caramelized and crisp around the edges.
Poach the eggs.Poach 2 eggs until the whites are set and the yolks remain runny, about 3–4 minutes.
Make the hollandaise.Whisk egg yolks, lemon juice, and Dijon over barely simmering water. Slowly whisk in melted butter until thick. Season with salt, pepper, and cayenne.
Build the Benedict.Layer mixed greens, a crispy potato salad croquette, seared sausage, and a poached egg. Spoon over lemon hollandaise and finish with pickled onions.
Blackened Ladle tip: Chill the croquette mixture for 10–15 minutes if it feels soft. The patties will hold together better and crisp up beautifully.
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