My Crispy Mashed Potato Pancake

Recipe View Gather all of your ingredients and have them ready to go. (5 minutes)

Recipe View In a medium bowl, gently combine the cold mashed potatoes, potato starch, beaten eggs, kosher salt, black pepper, garlic powder, and 1 teaspoon of the chopped chives. Mix until just combined; avoid overmixing to keep the pancake light. The mixture should be slightly sticky but not wet. (5 minutes)

Recipe View Heat 1/2 tablespoon of the vegetable oil in a 10-inch nonstick skillet over medium-high heat. The oil is ready when it shimmers and a drop of the potato mixture sizzles gently. (3 minutes)

Recipe View Spoon the potato mixture into the hot skillet. Gently press the mixture into an even layer, forming a pancake approximately 9 inches in diameter. (2 minutes)

Recipe View Reduce the heat to medium. Cover the skillet with a lid or a flat cookie sheet. Cook, rotating the skillet 90 degrees every 2-3 minutes to ensure even browning, until the edges are golden brown and the top of the pancake appears almost dry to the touch. This should take about 8-9 minutes. (8-9 minutes)

Recipe View Carefully slide the potato pancake onto a large plate. Lightly spray another large plate with nonstick cooking spray. Invert the potato pancake onto the greased plate. (2 minutes)

Recipe View Add the remaining 1/2 tablespoon of vegetable oil to the skillet and heat over medium heat. Once the oil is hot, slide the pancake back into the skillet, cooked side up. Cook uncovered until the second side is golden brown and crispy, about 5 minutes. (5 minutes)

Recipe View Slide the finished pancake onto a cutting board. Garnish with the remaining chopped chives. (1 minute)

Recipe View Slice into 6 or 8 wedges and serve immediately. Enjoy the crispy exterior and fluffy interior of your delightful mashed potato pancake! (2 minutes)