Go Back

My Crispy Mashed Potato 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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine british
Servings 4 people
Calories 870.2 kcal

Equipment

  • 1 Medium Mixing Bowl
  • 1 10-inch nonstick skillet
  • 1 Skillet lid or flat cookie sheet To cover the skillet
  • 2 Large plates For flipping the pancake
  • 1 Cutting Board

Ingredients
  

Main

  • 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

Instructions
 

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

Notes

Ensure your mashed potatoes are thoroughly chilled. Cold potatoes have a firmer texture and less moisture, which is crucial for achieving a crispy exterior without the pancake falling apart during cooking and flipping. The key to an evenly cooked and golden-brown pancake is uniform thickness; press the mixture firmly into the skillet to eliminate air pockets. Avoid pressing too hard, which can make it dense. For an extra layer of flavor, consider adding a pinch of smoked paprika or a touch of cayenne pepper to the potato mixture. A sprinkle of grated Parmesan cheese can also add a savory depth. When flipping, the two-plate technique minimizes breakage and ensures a smooth transfer back to the skillet. Don't rush the initial cooking; the lid helps steam the interior while the bottom crisps, ensuring it's cooked through before the flip.