Tis’ the season for overeating and leftovers. This time of year many of you will attend multiple holiday parties and events. One thing to keep in mind is what you are consuming. When faced with a variety of choices, try to avoid fried foods, white breads and sugary desserts. Instead opt for dishes with fresh vegetables, chicken, whole grain breads and seafood. Enjoy yourself, but keep portion size in mind. Little bites add up quickly and can equal lots of extra calories. Don’t skip lunch that day or you will be overly hungry and overeat at the party that night.

Another thing to keep in mind is how to manage leftovers. Food grows bacteria between 45 and 120 degrees. A typical room temperature is within this range. That means if your food sits out for more than an hour, it is growing bacteria. All foods should be kept cold or hot, but not in the middle, for more than an hour. If you plan to save leftovers and serve them again, make sure to put them up once everyone has been served.

If you happen to be a planner, you can actually make your leftovers into something for breakfast or lunch the next day or freeze them. For example, if you are making pies, make an extra crust and set it aside for a pot pie of leftover turkey and veggies the next day. Add the gravy on top and you are ready to go with a delicious lunch or dinner.

This month’s recipe demonstrates how to take leftover potatoes and mix them with your leftover ham or turkey to create potato cakes for breakfast the next morning. You can easily add or change ingredients to suit your taste.

Potato & Ham Breakfast Cakes

2 cups mashed potatoes (sweet or white)

1 cup diced ham or turkey

¼ cup diced celery

½ cup diced onion

1 large egg

Salt and pepper to taste

Mix all ingredients together and form into small patty. Heat olive oil in a pan to coat and place cakes in one at a time. Brown on both sides until heated through (approximately 4 minutes on each side). Add scrambled or poached eggs and leftover gravy and enjoy!

Morris, owner of Rhett’s Restaurant, Personal Chef & Catering in Southern Pines, can be reached at (910) 695-3663 or rhett@rhettsinc.com.