Thanksgiving was over in a flash, but what to do with all of that leftover cornbread dressing? I decided to make a breakfast/brunch dish that I think turned out to be a winner. Here is my recipe.
My dressing already had green onions and sausage so I added a can of green chilies and a cup of corn. I formed the dressing into individual patties or cakes and sauteed them in butter until browned on both sides. Then I topped them with eggs and some salsa
verde. The eggs can be fried or poached depending on your taste. The remaining cornbread cakes can be frozen before cooking.
So easy and delicious. Some things are just better the second time around.
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