Directions

1. In a large frying pan or cast iron skillet, melt 1 TB butter, and add the onion and leeks and cook until soft and brown. Set aside to cool slightly about 10 minutes.
2. In a large bowl, add the leftover mashed potatoes and the leeks/onion and mix well. Form into six equal-sized patties.
3. Back to the skillet, add the remaining butter (or more, if necessary) and add the pancakes, evenly spaced, and let cook about 4 minutes until the underside is crusted and brown. Flip them over and cook an additional 3-4 minutes until equally crusty and brown.
4. To plate, place one potato pancake on the center of the plate. Top with ½ ounce smoked salmon, followed by a runny egg, a dollop of goat cheese and a sprinkle of parsley.