If you’ve ever stared at a bowl of cold mash in the fridge and wondered what to do with it, this is your answer. With a little cheese, two eggs, and some fresh herbs, yesterday’s side dish becomes golden, fluffy bites that work for breakfast, lunchboxes, or as a simple snack.

Prep time: 10 minutes | Cook time: 20–25 minutes | Serves: 4–6

Ingredients

• 3 cups leftover mashed potatoes
• 2 large eggs
• 1 cup grated cheddar or mozzarella
• 2 spring onions, finely sliced
• 2 tbsp chopped fresh chives or parsley
• Salt and black pepper, to taste
• Butter or oil, for greasing

Method

1. Preheat the oven to 200°C and grease a muffin tray well.
2. In a large bowl, mix the mashed potatoes, eggs, cheese, spring onions and herbs until fully combined. Season with salt and black pepper.
3. Spoon the mixture evenly into the muffin tray, pressing down lightly so they hold their shape.
4. Bake for 20–25 minutes until puffed up and golden on top.
5. Allow to cool slightly before removing from the tray. Serve warm.

Tip: Finely chop and lightly sauté broccoli or baby marrow before folding it into the mixture for extra texture.