My Crispy Mashed Potato Pancake || Gracefult Kitchen

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My Crispy Mashed Potato Pancake

Pancake

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 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

Description

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.
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.
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.
Slide potato pancake onto a large plate. Spray another large plate with nonstick cooking spray and invert the potato pancake onto greased plate.
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.
Slide pancake onto a cutting board and garnish with remaining 1 teaspoon chives.
Slice into 8 wedges and serve immediately. Enjoy!