How to Make a Potato Pancake

This flexible recipe is a great way to use leftover potatoes. Use mashed or smashed potatoes. A large baked potato from last night's supper works well, too. Just dice it up, skin and all, and rough smash it with a fork. Start with different potatoes and create a different potato pancake every time.

Things You'll Need

• 1 cup leftover mashed potatoes
• 1 - 2 tbsp. heavy cream
• 1/2 cup shredded Gruyere cheese
• Freshly ground black pepper, to taste
• Kosher salt, to taste
• Chives, fresh or dried, optional
• Olive oil

Instructions

1. Place the leftover mashed potatoes in a medium sized bowl. Add a tablespoon of heavy cream. Mix the two with a fork until the potatoes are soft and workable.

2. Add 1/2 cup shredded Gruyere cheese. Continue mixing with the fork until the cheese is well incorporated.

3. Season the mixture with freshly ground black pepper and Kosher salt to taste. Add dried or finely chopped fresh chives to the mixture at this time. Add a little more cream as needed to maintain a workable consistency.

4. Set a skillet over medium high heat. Cover the bottom of the skillet with a generous amount of olive oil. Let the oil heat to just before smoking.

5. Fashion the potato mixture into a large patty. Place the patty carefully into the hot oil.

6. Fry the potato pancake for several minutes until it is brown and crisp around the edges. Lift the pancake with a metal spatula.

7. Flip the pancake and continue to cook until the potatoes are heated through. Remove the pancake from the heat and transfer to a platter. Use the finished pancake as a base to plate roast pork or roast beef.