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.
Ingredients
- ½ cups cold mashed potatoes: 1 piece
- potato starch or cornstarch: 4 Tbsp
- egg, lightly: 1 piece (beaten)
- kosher salt: 0.75 tsp
- ground black pepper: 0.25 tsp
- garlic powder: 0.25 tsp
- fresh chives: 2 tsp (divided, thinly sliced)
- olive oil, plus 1 teaspoon olive oil: 1 Tbsp (divided)
- cooking spray:
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Slide potato pancake onto a large plate. Spray another large plate with nonstick cooking spray and invert the potato pancake onto greased plate.
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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.
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Slide pancake onto a cutting board and garnish with remaining 1 teaspoon chives. Slice into 8 wedges and serve immediately. lutzflcat
