My Crispy Mashed Potato Pancake

Make these mashed potato pancakes with leftover mashed potatoes and easy pantry ingredients for golden brown crisp potato pancakes every time!

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 204 Calories

Ingredients

• 1 tablespoon vegetable oil
• 2 eggs, lightly beaten
• 1 tablespoon chopped fresh chives
• cooking spray
• 2 cups cold mashed potatoes
• 0.125 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 4 tablespoons potato starch
• 3/4 teaspoon kosher salt

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Slide potato pancake onto a large plate. Spray another large plate with nonstick cooking spray and invert the potato pancake onto greased plate.

Step 5

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.

Step 6

Slide pancake onto a cutting board and garnish with remaining 1 teaspoon chives. Slice into 8 wedges and serve immediately.