My Crispy Mashed Potato Pancake Recipes

CRISPY MASHED POTATO PANCAKE

Steps:

• Combine the first four ingredients; mix well. In a small skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cover and cook for 8 minutes or until bottom is crispy. Invert onto a serving plate.

MY CRISPY MASHED POTATO PANCAKE

Steps:

• Combine potatoes, eggs, flour, and garlic powder in a bowl.
• Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

CRISPY CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• In a large mixing bowl, stir together the mashed potatoes, cheese, scallions, egg and flour until combined.
• To make equal size pancakes, use an ice cream scoop or 1/4 cup measuring cup. Gently flatten the ball into a thick pancake with your hands.
• Place bread crumbs in a bowl. Take one potato cake and dredge in bread crumbs; place in frying pan. Cook until well browned on the bottom. Turn cakes over and cook until browned on the other side.
• Add more oil to the pan as needed between batches. Make sure to not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.
• Transfer the pancakes to a paper towel-lined plate to observe excess oil.
• Serve the potato pancakes topped with sour cream
• Enjoy!

LEFTOVER MASHED POTATO PANCAKES

Steps:

• In a large non-stick frying pan, melt 1 tbsp butter over medium heat.
• While melting butter, in a large bowl, mix together (or mash together) mashed potatoes, milk, remaining 1 tbsp of butter (preferably melted and slightly cooled), cheese (if using) and the white pieces of sliced green onion.
• Using a 1/4 cup measure device (or ice cream scoop) add pancakes to heated pan and press down slightly to create a round shaped pancake that is about 1/4" thick.
• Cook without flipping for 10-12 minutes or when the bottom is golden brown and crispy. Allow the other side to cook for 8-10 minutes. Remove from pan and drain on a paper towel lined plate.
• Serve immediately with remaining green onion pieces, sour cream or an egg on top.
• Pancakes can be reheated in the oven for 5-8 minutes at 350° F or in the microwave (although the exterior won't be as crispy in the micro).