Ingredients:

  • 2 cups (450g) leftover mashed potatoes
  • 1 large (50g) egg, beaten
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup (50g) sharp cheddar cheese, shredded
  • 2 tbsp (8g) fresh chives, finely chopped
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) neutral oil
  • 1 tbsp (14g) unsalted butter

Instructions:

  1. In a large mixing bowl, combine the cold mashed potatoes, beaten egg, flour, garlic powder, salt, and pepper. Fold in the shredded cheddar and chives gently, stirring until just combined to avoid a gummy texture.
  2. Scoop about 1/3 cup of the mixture for each pancake. Roll the mixture into a ball with your palms, then gently press down to form a disc about 3/4 inch thick.
  3. Heat the oil in a skillet over medium-high heat until it shimmers. Place the patties in the pan, leaving space between them, and fry for 3-4 minutes per side without moving them.
  4. Once the pancakes develop a mahogany-colored crust, add the butter to the pan and baste the cakes for the final 60 seconds for a rich, nutty finish.
  5. Remove the pancakes from the pan and let them drain on paper towels for 1 minute to ensure the crust remains crisp.