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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
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: brunch, Side Dish, Snack
Cuisine: American, European
Calories: 204
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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