Recipe for two:
1 c leftover mash formed into two cakes
1 small red onion chopped or sliced
1/2 c sweet potato diced into small cubes
1 c cherry tomatoes cut in half
1 T coconut oil
1 c spinach chopped
1 c chard chopped
1 three finger pinch sea salt and pepper
1 t paprika
1 t fresh rosemary finely chopped
2 t butter
In a pan melt the butter with heat on low-medium. When the butter has melted add the cakes. You want to cook these slowly so they heat though but not get too much color. When you're sure the first side is done, flip the cakes using a steel spatula.
In saute pan over medium-high heat, add the coconut oil. When the oil is good and hot add the onion and sweet potato, and cook until soft. When done, season with salt, pepper, rosemary, paprika and stir. Now lower the heat and add tomatoes and greens. Just warm the tomatoes though and melt the greens, if you cook this too much the tomatoes turn to mush...
Serve on warmed plates with the cake on top.
Bon Appetit!
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