Mashed-potato pancakes, crisp on the outside and tender within, are a great way to use up leftover mashed potatoes.
- Yield: Makes 6
Source: Everyday Food, April 2010
- 2 cups mashed potatoes
- 1 large egg
- 1/4 cup grated Parmesan
- Coarse salt and ground pepper
- 1 teaspoon vegetable oil
In a large bowl, stir together mashed potatoes, egg, and Parmesan. Season with salt and pepper and mix well to combine (mixture will look wet). In a large nonstick skillet, heat vegetable oil over medium-high.
In batches, drop heaping spoonfuls of potato mixture into skillet, pressing with a spatula to flatten slightly. Cook until golden brown on bottom, about 3 minutes. Gently flip and cook until golden brown on other side, 3 minutes. Repeat with remaining potato mixture and more oil.