Use up those leftover mashed potatoes in this Persian dish: Leftover Mashed Potato Quiche with saffron and tarragon, or in farsi: Kookooyeh Sib Zamini.
Has everyone recovered from their Thanksgiving food comas? I thoroughly enjoyed my Thanksgiving meal. Actually, I thoroughly enjoyed all of those Thanksgiving leftovers!
I go gaga over my mom’s moist bread stuffing. I inhaled my go-to pomegranate cranberry sauce.
And of course, I always lick my plate clean of my baked squash (you can find my favorite thanksgiving side dishes here). My family, on the other hand, does not share the same zeal for the thanksgiving leftovers as I do.
I regularly make soup with any chicken and turkey leftovers. I have also made quesadillas. I even stuff scones with leftover cranberry sauce. Oh yum! Today I am sharing another Persian dish that is perfect for those leftover mashed potatoes.
The Persian menu includes a crustless quiche-like dish called kookoo. It always includes eggs and is typically thick, but can be made into thin pancakes or into hand-size patties.
For Persian New Year (Norouz) we serve up an herb quiche (kookooyeh sabzi). Kookoos are eaten all year round, too.
My previous potato kookoo was made with slices of fingerling potatoes, which was pretty awesome, I must say. This kookoo is more traditional, and is made with mashed potatoes.
Now typically, Kookooyeh Sib Zamini does not contain the creamy, American-style mashed potatoes. This is the kookoo I have pictured with the white background.
The potatoes are simply boiled and mashed. But leftover mashed potatoes can easily be used in this dish (see kookoo pictured with the dark background).
I used the leftover saffron mashed potatoes that I had in the fridge and mixed in the eggs, onions, tarragon and a little seasoning. You can cook it as one big crustless quiche or form them into small patties and fry them up!
Either way, you end up with a delicious, thick potato quiche. It’s perfect for breakfast, serve with a salad for lunch light dinner, or you can serve it as an easy appetizer.
What do you do with your holiday leftovers? Do you eat them as is (my personal favorite) or do you revamp them into a new recipe?
- 1 TBS extra virgin olive oil
- ⅛ teaspoon ground saffron
- 2 teaspoon hot water
- 3 large eggs
- 1 lb leftover mashed potatoes
- ½ small onion, grated with juice discarded
- ¼ cup chopped tarragon
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
In a small bowl combine saffron and hot water and reserve.
Preheat oven to 350ºF.
Coat an 8-inch oven-safe skillet or cast iron pan with olive oil.
In a large bowl using a fork whisk eggs then mix in mashed potatoes, onions, tarragon, salt and pepper.
Stir in the saffron water until fully incorporated, then transfer the entire mixture into the prepared pan.
Spread evenly with a rubber spatula.
Bake until golden, about 25-30 minutes. Let kookoo cool 15-30 minutes prior to serving.
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.
Amount Per Serving: Calories: 128Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 70mgSodium: 307mgCarbohydrates: 15gFiber: 1gSugar: 5gProtein: 4g
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