How to Make My Crispy Mashed Potato Pancake - A Step-by-Step Guide

There's nothing more comforting than a crispy, golden-brown pancake, especially when it's made with mashed potatoes. This recipe for Crispy Mashed Potato Pancakes is a delightful way to use up leftover mashed potatoes, and it's a dish that's sure to please both kids and adults. Whether you serve these pancakes for breakfast, lunch, or dinner, they're bound to be a hit.

What makes these pancakes so enticing is their perfect combination of crispy, crunchy exterior and creamy, fluffy int...

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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

Information

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Servings: 4

  • 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.
  • Nutrition

    188 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 83mg
    • Sodium: 381mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 5g
    • Vitamin C: 11mg
    • Calcium: 35mg
    • Iron: 1mg
    • Potassium: 378mg