Mashed-Potato Pancake
Gluten-Free
Nut-Free
Vegetarian
Give your leftover mashed potatoes a crispy makeover by turning them into pancakes! Enjoy for a savory breakfast or as a creative side dish.
- 1 egg
- 1½ cups leftover mashed potatoes
- ¼ cup potato starch or cornstarch
- ½ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 2 green onions, sliced
- 1 tbs. minced chives, plus more for garnish
- 1–3 tbs. milk, as needed
- 1 tbs. butter
- 1 tbs. extra-virgin olive oil
- Sour cream or Greek yogurt, for serving
STEP 1
In a large mixing bowl, whisk the egg until lightly beaten.
STEP 2
Add the mashed potatoes and sprinkle with the potato starch, salt, pepper, green onions, and chives. Mix until combined. If needed, add milk, 1 tablespoon at a time, until the mixture resembles a thick batter.
STEP 3
Preheat a cast-iron or other heavy skillet over medium heat, then add the butter and oil.
STEP 4
Add the potato mixture to the pan and spread into an even layer about ½ inch thick. Cover and cook for about eight minutes, or until the bottom is deeply golden brown.
STEP 5
Flip the pancake and continue cooking for another three to four minutes, or until browned on the second side.
STEP 6
Slice into wedges and serve with additional chives or sour cream, if desired.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson
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