My Crispy Mashed Potato Pancake

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

1. 1

   Gather all ingredients.

2. 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. 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. 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. 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. 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. 7

   Slide pancake onto a cutting board and garnish with remaining 1 teaspoon chives.

8. 8

   Slice into 8 wedges and serve immediately. Enjoy!