My Crispy Mashed Potato Pancake
Make crispy mashed potato pancakes that stay fluffy inside in a snap with leftover mashed potatoes. I like to make one large potato pancake and slice it into wedges, but you can make individual-sized potato pancakes, which are easier to flip, if you prefer.
Ingredient
- 1 ½ cups cold mashed potatoes
- 4 tablespoons potato starch or cornstarch
- 1 large egg, lightly beaten
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 2 teaspoons thinly sliced fresh chives, divided
- 1 tablespoon olive oil, plus 1 teaspoon olive oil, divided
- cooking spray
Direction
- Gather all ingredients.
- Mix together mashed potatoes, potato starch, egg, salt, pepper, garlic powder, and 1 teaspoon of the chives in a medium bowl until combined. The mixture should be slightly sticky but not loose.
- Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium-high heat until hot and oil is fragrant. Spoon potato mixture into skillet and press it into an even layer to create a potato pancake about 9 inches in diameter.
- Reduce heat to medium; cover skillet with a lid or flat cookie sheet and cook, giving skillet a 90-degree turn every 2 to 3 minutes, until golden brown around the edges and top of pancake feels almost dry to the touch, 8 to 9 minutes.
- Slide potato pancake onto a large plate. Spray another large plate with nonstick cooking spray and invert the potato pancake onto greased plate.
- Add remaining 1 teaspoon oil to skillet and heat over medium. Slide pancake back into skillet and cook, uncovered, until golden brown on the other side, about 5 more minutes.
- Slide pancake onto a cutting board and garnish with remaining 1 teaspoon chives.
- Slice into 8 wedges and serve immediately. Enjoy!
