Description
Crispy, fluffy pancakes made from leftover mashed potatoes, lightly seasoned and pan-fried to golden perfection. Perfect for breakfast, brunch, or a quick side with sour cream or applesauce.
Ingredients
Scale
- 1½ 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
- Combine cold mashed potatoes, starch, egg, salt, pepper, and garlic powder in a bowl. Stir until uniform.
- Mix in 1 teaspoon chives, reserving the rest for garnish.
- Scoop 2 tablespoons of mixture and shape into ½-inch thick patties (8–10 pancakes).
- Heat 1 tablespoon olive oil in a nonstick skillet over medium. Lightly coat pan with cooking spray.
- Place patties in skillet without overcrowding. Cook 2–3 minutes per side until golden and crispy. Add remaining oil between batches. Drain on paper towels.
- Garnish with reserved chives and serve hot.
Notes
Use cold mashed potatoes for best shape retention.
Add extra starch if mixture is too creamy.
Give space between pancakes for even browning.
Optional: fold in shredded cheddar or Parmesan for cheesiness.
Best served fresh; reheat in skillet to restore crispness.
- Prep Time: 15
- Cook Time: 15
- Category: Side Dish, Breakfast
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 85
- Sodium: 105mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: mashed potato pancakes, crispy potato cakes, leftover mashed potato recipe, savory breakfast pancakes, pan fried potato patties