My Crispy Mashed Potato Pancake Recipe

I concur with another reviewer who mentioned that these treats may not be the prettiest, but they certainly deliver in taste. Once the ingredients are combined, the batter resembled a thick pancake batter. Just like with pancakes, be sure to leave space in the pan for them to spread out. This might improve their appearance. I added in some leftover French-style green beans (chopped), and they added a nice flavor. A touch of cheddar or Parmesan cheese could elevate the sharpness of the dish.

Great starting recipe! I made a few tweaks by doubling the flour, adding pepper, shredded cheese, garlic, and onion powder. I rolled the mixture into balls, coated them with flour, flattened them, and fried them in butter and oil. This method prevented them from spreading too much and gave them a delicious crispy texture. Highly recommend trying these adjustments!

I tried making the recipe two ways - one following the original instructions and the other with some tweaks. I have to say, with my modifications, it definitely deserves a 5-star rating. I added 2 tablespoons of finely chopped red onion, freshly ground salt and pepper, and 1/4 cup of finely grated sharp cheddar cheese. After heating the oil in the skillet until very hot, I scooped the potato mixture into individual-sized cakes, pressed them down slightly with a spoon, and cooked them until crispy, flipping only once. I served these crispy cakes with sour cream and chives. They held together perfectly and were simply delicious.

I have been making potato pancakes since I was a young girl, learning from my mom who grew up during the depression and taught us not to waste anything. I found that using one egg for every two cups of cold mashed potatoes works perfectly. My secret ingredient has always been cornstarch, which helps to stiffen the mixture without altering the flavor or creating lumps. Over the years, I have experimented with various additions like bacon, cheese, mushrooms, and different chopped veggies. I personally enjoy having the plain pancake alongside the rest of the meal. These potato pancakes are a versatile way to use up leftovers, making them the ultimate leftover queen in my kitchen.

Super easy. I decided to enhance it by including bacon and a mix of shredded parmesan and mozzarella cheese, which helped it stay intact and created a nice crispy crust. There are countless ways to customize this dish. Much appreciated!

I found the taste of cornstarch to be quite strong. I might consider making a change next time.

I utilized my leftover mashed potatoes from Christmas dinner, combined them with cornstarch, green onions, eggs, and grated cheddar. I then fried them in my trusty cast iron pan.

Wonderful meal featuring turkey and gravy! I will definitely be making more and experimenting with freezing them as recommended. Thank you for sharing this recipe.

I decided to make these into mini pancakes instead. While they did brown nicely, they lacked the crispy texture I was hoping for. Nevertheless, they were delicious. I used leftover holiday potatoes to make this dish, giving them a new twist. The interior was soft and moist, just like mashed potatoes should be. They may not be revolutionary, but they were a great way to use up those potatoes and I would definitely make them again. I did miss the crunchy element of hash browns, but I guess that was expecting too much.