Transform leftover mashed potatoes into a crispy, golden-brown potato pancake that’s irresistibly crunchy on the outside and soft and fluffy on the inside.
This simple recipe turns everyday leftovers into a comforting side dish, light meal, or savory snack that comes together in less than 30 minutes.
Whether you serve it alongside breakfast favorites, pair it with roasted meats, or enjoy it topped with sour cream and fresh herbs, this mashed potato pancake is a delicious way to reduce food waste while creating something everyone will love.
Make one large pancake for easy slicing or divide the mixture into smaller portions for effortless flipping.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 1 1/2 cups cold mashed potatoes
- 4 tablespoons potato starch or cornstarch
- 1 large egg, lightly beaten
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 2 teaspoons thinly sliced fresh chives, divided
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- Cooking spray
Directions
- In a medium mixing bowl, combine the cold mashed potatoes, potato starch, egg, kosher salt, black pepper, garlic powder, and 1 teaspoon of the sliced chives. Stir until fully incorporated. The mixture should be slightly sticky while still holding its shape.
- Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Transfer the potato mixture to the skillet and press it into an even round layer approximately 9 inches across.
- Reduce the heat to medium. Cover the skillet with a lid or flat baking sheet and cook for 8 to 9 minutes, rotating the skillet a quarter turn every 2 to 3 minutes, until the edges are golden brown and the surface feels mostly dry.
- Carefully slide the potato pancake onto a large plate. Lightly coat a second plate with cooking spray and invert the pancake onto the greased plate.
- Add the remaining 1 teaspoon olive oil to the skillet and return it to medium heat. Slide the pancake back into the skillet and cook uncovered for about 5 minutes, or until the second side is deeply golden and crisp.
- Transfer the finished pancake to a cutting board and sprinkle with the remaining chives.
- Slice into 8 wedges and serve immediately while hot and crispy.
Chef’s Notes
- Cold mashed potatoes work best because they hold together more easily during cooking.
- For individual potato pancakes, divide the mixture into smaller portions and cook them separately for easier flipping.
- Add shredded cheese, cooked bacon, green onions, or diced ham to the mixture for extra flavor.
- Serve with sour cream, applesauce, Greek yogurt, or a fried egg for a satisfying meal.
- If the mixture feels too loose, stir in an extra tablespoon of potato starch until it reaches the proper consistency.