Crispy Mashed Potato Pancake

SUBMITTED BY: Mary Schuster PHOTO BY: gapch1026

"From Scottsdale, Arizona, Mary Schuster shares her tasty secret for using up leftover mashed potatoes. With just a few basic ingredients, she can fry up this delightful dish for only 20¢ per serving."

PREP TIME	5 Min
COOK TIME	10 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 3 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups cold mashed potatoes (prepared with milk and butter)
1 egg, lightly beaten
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 tablespoon olive or vegetable oil

READ REVIEWS (17)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Dec. 30, 2006 by Ma'am

I made this with left over mashed potatoes. Needed to add more milk as they had dried out. Also added more spices than just a teaspoon. I also used a lot more oil than suggested. I found that if you wait the full 8 minutes and then flip them you can have them crispy on both sides.Flipping before the full 8 minutes made them fall apart. Also I formed the patty in my hand as I could get them thinner than flattening them in the pan.Using the spatula to flatten them only made them fall apart. Trick is to let them cook till the bottom is really crispy then flip them. Very yummy when eaten with sour cream.Thank you Mary for helping me find a way to use up the left over Mashed Potatoes!

7 users found this review helpful

Reviewed on Feb. 11, 2007 by LINDA MCLEAN

I made seventy of these last night for an upcoming party. I started from scratch, so I needed to add flour to the mix in order to hold them together better. I also added, minced bell pepper, grated onion and lots of parm cheese. I made them relatively small and plump and rolled them in a mixture of flour and parm before frying. They were easy to flip and the flour/cheese mixture gave them a beautiful crispy crust. Thanks Schuster!

3 users found this review helpful

Reviewed on Dec. 24, 2006 by ALISHA318

It was an easy and good recipe. I replaced Dill for the Italian seasoning and it was really tasty. It didn't get as crispy as I was expecting and burnt a bit....maybe use a bit more oil for a shorter period of time at a higher temp?

2 users found this review helpful

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