Inspired by another Shopsin's menu item, 'potato egg boats', Dana and I also made our own version, but with mashed potatoes I had in the fridge and a popover pan. I wanted these nice and crispy so I used a high temp oven and a preheated cast iron pan, but you can use whatever you want. Mashed Potato Egg Boats1 c leftover mashed potatoes
a big pinch of shredded cheese
4 eggs
Preheat your oven to 400, and put your cast iron (muffin) pan into the oven to heat up. When hot, drop a teaspoon of butter into each one. Roll your potatoes into balls, then press into preheated pan and hollow out, pushing the potatoes up along the sides. Bake 10-15 minutes, until starting to brown. Loosen the sides (this will help later), sprinkle in a little cheese, and crack and egg into each potato cup. Bake until the egg whites are set, and serve immediately, sprinkled with salt and pepper.
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