Add potatoes to a pot, cover with water, and boil for 10-15 minutes until fork-tender. Drain and mash the potatoes with a fork. Season with salt and pepper.

In a large bowl, mix the mash potatoes and brussels sprouts. Season generously with salt and pepper.

Form into patties (use number of patties listed in recipe details).

Heat oil in a skillet over medium heat. Press patties into the oil and leave undisturbed until browned on one slide, about 2-3 minutes. Flip and cook the other side.

Serve with a dollop of Greek yogurt.

Mix all of the ingredients besides the oil in a bowl with your hands until well-incorporated.

Form into small patties (for serving size accuracy, use the number of patties listed in the recipe details above, about 2 oz per patty).

Heat oil in a skillet over medium heat. Add patties and cook for 4-6 minutes on each side or until middle is no longer pink. Serve.

Meal Prep Note: Store leftover patties in an airtight container in the fridge. Reheat in the microwave.

Heat oil in a skillet over medium low heat.

Crack egg(s) into the skillet and cook until egg whites are no longer liquidy. Season with salt and pepper and serve.