A delicious dish from Olivia Newton-John!

4 tablespoons unsalted butter (divided)
1 yellow onion (peeled, diced)
1 cup leftover Brussels sprouts (finely chopped)
1 cup left over kale (finely chopped)
1 cup left over broccoli (finely chopped)
1 pound leftover mashed potatoes
Kosher salt and freshly ground pepper (to taste)
1-2 tablespoons distilled white vinegar
4 large eggs
1/4 cup parsley(finely chopped, to garnish)
1 tablespoon liquid aminos
1 tablespoon lemon juice
1/4 cup olive oil
4 cups mixed greens
Kosher salt and freshly ground pepper (to taste)

For the Bubble and Squeak: In a large saute pan over medium-high heat, melt 2 tablespoons of butter. Add the onion and saute in the butter until golden brown, about 5-6 minutes. Add the Brussels sprouts, kale, and broccoli, stirring to combine. Cook for 1-2 minutes and stir in the mashed potatoes. Season with salt and pepper. Using a spatula, flatten out the potato mixture so it lays like a large pancake in the pan. Cook until edges of potato pancake are golden brown and crispy, about 5 minutes. Carefully flip the potato pancake. Break up the remaining butter into 4 pieces and add the butter around the sides of the pan. Cook until golden brown and crispy, about 5 minutes more. Transfer potato pancake to a plate and allow to cool slightly.
For the Poached Eggs: Bring a large pot of water to a simmer and stir in the distilled white vinegar.
Crack each egg into small individual dishes and set aside.
Stir the water with a spoon creating a swirling motion in the water. Gently drop each egg, one at a time, in the moving water and poach, untouched, until the whites set, about 3-4 minutes. Remove poached eggs from the water and allow to drain on a paper towel-lined plate.
For the Mixed Greens Salad: In a large bowl, add the liquid aminos, lemon juice and drizzle in the olive oil while whisking to combine. Add the mixed greens and toss to combine. Season with salt and pepper to taste.
To Serve: Slice the potato pancake into 4 wedges and plate. Top each wedge with a poached egg and season with salt and pepper. Garnish with parsley and serve the mixed greens salad on the side.
Tip: Substitute any of your leftover vegetables from Thanksgiving for the Brussels sprouts, kale and broccoli!