Main navigation

Leftover Mashed Potato Quiche | Kookooyeh Sibzamini

Leftover Mashed Potato Quiche | Kookooyeh Sibzamini

This potato kookoo is made with leftover mashed potatoes. It makes a wonderful side dish, breakfast or snack! Recipe by Laura Bashar of Family Spice



  1. Preheat oven to 350ºF.
  2. Coat an 8-inch oven-safe skillet or cast iron pan with:
    • 1 TBS extra virgin olive oil
  3. In a small bowl combine:
    • 1/8 tsp saffron , ground
    • 2 tsp water , hot
  4. In a large bowl using a fork whisk:
    • 3 eggs, large
  5. Mix in with the eggs:
    • 1 lb mashed potatoes, leftover
    • 1/2 small onion , grated with juice discarded
    • 1/4 cup tarragon , chopped
    • 1/4 tsp salt
    • 1/8 tsp black pepper, ground
  6. Stir in the saffron water until fully incorporated, then transfer the entire mixture into the prepared pan. Spread evenly with a rubber spatula.
  7. Bake until golden, about 25-30 minutes. Let kookoo cool 15 minutes prior to serving.

Prep Time: 30 min (if you do not have leftover mashed potatoes)
Cook Time: 25 min
Inactive Time: 15 min cooling time
Difficulty: Easy
Servings: 6
Serving Size: 1 slice from 8-inch quiche

Serving Suggestions: Serve alone or with a garden salad. It also makes a nice side dish.

Cooking Tips: This recipe is good if you are using smooth, creamy mashed potatoes. Add an extra egg if your mashed potatoes are more chunky and dense. You can also shape smaller patties and fry them up individually, or you can make the kookoo in a larger pan and have it thinner.