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
- 1.5 cups cold mashed potatoes
- 4 tablespoons potato starch or cornstarch
- 1 large egg , lightly beaten
- 0.75 teaspoons kosher salt
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons garlic powder
- 2 teaspoons thinly sliced fresh chives , divided
- 1 tablespoon olive oil , plus 1 teaspoon olive oil, divided
- cooking spray
Instructions
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1
Gather all ingredients.
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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.
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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.
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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.
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5
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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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.
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7
Slide pancake onto a cutting board and garnish with remaining 1 teaspoon chives.
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8
Slice into 8 wedges and serve immediately. Enjoy!
Nutrition Facts
Per serving
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