Leftover-Mashed-Potato Pancakes
November 16, 2023 • 0 comments
Make crispy mashed potato pancakes that stay fluffy inside in a snap with leftover mashed potatoes. You can make one large potato pancake and slice it into wedges, or as individual-sized potato pancakes, which are easier to flip, if you prefer.
- Prep Time:
- Cook Time:
Ingredients
- 2 cups cold mashed potatoes
- 2 eggs, lightly beaten
- 1 tablespoon all-purpose flour, or more if needed
- ⅛ teaspoon garlic powder
- 1 tablespoon vegetable oil, plus more as needed
- 1 tablespoon chopped fresh chives
Directions
- Place potatoes, eggs, flour, and garlic powder in a bowl; mix well. If your mashed potatoes are on the wet side, add 1 tablespoon of flour at a time until you reach a better consistency for shaping. Shape potato mixture into one large pancake on a lightly oiled plate.
- Heat oil in a nonstick skillet over medium heat. Slide potato pancake into the skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 8 to 10 minutes.
- To cook the other side, slide pancake onto a serving plate. Cover with another plate and flip. Slide pancake back into the skillet and cook until crispy, about 3 to 5 minutes. Slice into wedges and serve hot, garnished with fresh chives.
- For easier flipping - make smaller pancakes!
