I've always wanted a potato cake recipe like this, and I spent some time perfecting it. I wondered... Would it be better to coat the mashed potato cakes in panko? It turned out to be too much trouble, and didn't make the cakes that much crispier. What if I sprinkled cheese on the outside to make a crisp, savory crust? Nope. That didn't add as much punch as I'd expected. This straightforward recipe—it takes just a few minutes to pull together if you have leftover mashed potatoes—yielded the best results, and they will be a potato pancake I go back to again and again. I hope you do, too.
Stir together mashed potatoes, flour, egg, scallions and cheese until well mixed. (It should be the consistency of a stiff batter.)
Heat the oil in a large nonstick skillet over medium-high heat. Use a measuring cup sprayed with cooking spray to spoon a slightly heaping 1/4 cup potato mixture around the pan. (Allow space between them for air to circulate—you may have to cook in batches.) Flatten gently with the back of the measuring cup.
Cook for 5-7 minutes, until bottom is crispy and browned when you peek, and then carefully flip each one. Continue to cook for 5-7 minutes on the second side. Remove from skillet, and arrange on a platter or plates.
Servings: 4