Christmas Leftovers: Potato Cakes with Harissa Yoghurt

Breakfast
Brunch
Eggs
Lunch
Vegetarian
Potatoe cakes with brussel sprouts, fried egg and harissa yoghurt

We love a comeback story — especially when it starts with yesterday’s roast potatoes.

These crisp little potato cakes turn leftover Christmas spuds, stuffing and greens into a brunch worth lingering over. Preserved lemon brings salty, sour depth, while yoghurt rippled with fiery harissa adds just the right amount of kick. Golden, comforting and quietly impressive — perfect for those breakfasts between Christmas and New Year that feel anything but leftover.

  • About 400g leftover roast potatoes
  • About 200g leftover cooked stuffing (meat or veggie)
  • 1 tsp chopped fresh herbs (sage, thyme, rosemary — whatever you have)
  • 1 preserved lemon, finely chopped
  • 1 tbsp plain flour, plus extra for dusting
  • 5 medium free-range eggs
  • 2 tbsp Uppa Club Extra Virgin Avocado Oil, plus extra to drizzle
  • 1 tsp cumin seeds
  • About 200g leftover Brussels sprouts or greens, shredded
  • 1 tbsp harissa
  • 4 tbsp yoghurt

Made with: Extra Virgin Avocado Oil

Bring it back to life

Get crushing
Take the potatoes out of the fridge 30 minutes before cooking to bring them up to room temperature (or pop them in the microwave for 30 seconds to take away the chill). Crush them into a large bowl using your hands, then crumble in the stuffing and mix well. Add the herbs, preserved lemon and flour. Season with salt and pepper and stir to combine.

Shape it up
Mix in 1 egg, then divide the mixture into 8. With wet hands, shape into patties about 2cm thick. Place on a board and lightly dust both sides with flour.

Crisp the cakes
Heat 1 tbsp Uppa Club Avocado Oil in a large frying pan. Add the potato cakes, flattening gently with a spatula. Cook over a medium heat for 4–5 minutes on each side, until crisp and golden. (You may need to do this in batches.)

Sizzle your Greens
Meanwhile, heat ½ tbsp avocado oil in another frying pan and add the cumin seeds. Once sizzling, add the sprouts or greens with a pinch of salt and cook for about 4 minutes, until golden. Spoon onto a plate and cover with an upturned bowl to keep warm.
Add the remaining ½ tbsp avocado oil to the pan and fry the eggs to your liking.

Finish strong
Stir the harissa into the yoghurt. Spoon onto serving plates and gently spread with the back of a spoon. Top each plate with two potato cakes, some greens and a fried egg. Drizzle with a little more avocado oil and season with salt and pepper.

Cook’s tip

You can chill the shaped patties for up to 2 days if you don’t want to eat them all straight away — separate each with baking paper in a container. They also freeze well for up to 3 months.

Vegetarian (if using veggie stuffing)

Recipe by Emily Gussin (@emilygussin)

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