My Crispy Mashed Potato Pancake

What Makes These Potato Pancakes Crispy? 

The secret to these crispy mashed potato pancakes? Potato starch! If you don’t have potato starch on hand, you can use cornstarch. 

How to Make Potato Pancakes from Mashed Potatoes

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade mashed potato pancakes with:

1. Mix the potatoes, potato starch, egg, seasonings, and a teaspoon of chives in one bowl. 
2. Heat oil in a skillet, then spoon the potato mixture into the skillet. Press it into an even layer to create a potato pancake.
3. Reduce heat, cover the skillet, and cook until golden brown around the edges.
4. Slide the pancake onto a large plate, then invert it onto another greased plate.
5. Heat the remaining oil, then slide the pancake back into the skillet and cook, uncovered, until golden brown on the other side.

My Crispy Mashed Potato Pancake

My Crispy Mashed Potato Pancake is a quick and satisfying recipe perfect for using up leftover mashed potatoes. Mixed with a few basic ingredients like egg, flour, and seasonings, the mixture is pan-fried until golden brown and irresistibly crisp. These savory pancakes are a fantastic side for breakfast or brunch, or even a light meal on their own with sour cream, chives, or applesauce.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: brunch, Side Dish, Snack

Cuisine: American, European

Calories: 204

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 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

Equipment

• Measuring cups & spoons
• Mixing bowls
• Spatula
• Non-stick skillet or frying pan
• Fork or spoon

Method

 

1. Gather all ingredients.
2. 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.
3. 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.
4. 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.
5. Slide potato pancake onto a large plate. Spray another large plate with nonstick cooking spray and invert the potato pancake onto greased plate.
6. 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.
7. Slide pancake onto a cutting board and garnish with remaining 1 teaspoon chives.
8. Slice into 8 wedges and serve immediately. Enjoy!

Nutrition

Calories: 204kcalCarbohydrates: 24gProtein: 5gFat: 10gSaturated Fat: 2gCholesterol: 83mgSodium: 536mgPotassium: 414mgFiber: 2gSugar: 2gVitamin C: 9mgCalcium: 38mgIron: 1mg

Notes

Golden and crispy on the outside, soft and savory inside, this pancake is the best way to give leftover mashed potatoes a second, delicious life.

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