There’s something so comforting about golden, crispy edges paired with tender potato interiors, and that’s exactly what makes this Crispy Potato Pancakes with Chives Recipe a little kitchen celebration every time I make it. Think savory, satisfying, with just the right fresh pop from those chives—pure joy!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Crispy Potato Pancakes with Chives Recipe
- Top Tip
- How to Serve Crispy Potato Pancakes with Chives Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Crispy Potato Pancakes with Chives Recipe
Why You'll Love This Recipe
I’ve been turning leftover mashed potatoes into these crispy delights for years, and honestly, they never disappoint. They bring out the best of mashed potatoes in a completely new way that’s both quick and crave-worthy. Your kitchen will smell amazing, and your family will ask for seconds (or thirds!).
- Simple Ingredients: You probably have everything on hand already, making these pancakes a perfect no-fuss treat.
- Perfect Crispy Texture: The secret to super crispy edges lies in how you handle the potato mixture and fry them just right.
- Fresh Flavor Boost: Chives add a subtle oniony brightness that lifts these pancakes beyond basic.
- Versatile and Comforting: Serve as a snack, side dish, or even breakfast, and everyone will smile with every bite.
Ingredients & Why They Work
This recipe hinges on simplicity and balance. The mashed potatoes are the star, providing creamy softness, while the flour and egg bind everything together to hold their shape. Chives bring a gentle fresh punch that pairs beautifully with the crispy crust you’re aiming for.
- Mashed potatoes: Using leftover mashed potatoes works perfectly because they’re firm enough after chilling, making them easier to pan-fry crispy.
- All-purpose flour: This helps bind the mixture and create that much-loved crispy surface.
- Chives: Fresh chives lend a mild onion flavor that always brightens these pancakes.
- Kosher salt & black pepper: Seasoning is key here to keep the potato filling flavorful.
- Large egg: Acts as a natural glue to hold the mixture together as you shape and cook the pancakes.
- Vegetable oil: Ideal for frying because it has a high smoke point and keeps the pancakes crisp without burning.
Make It Your Way
I love playing around with this Crispy Potato Pancakes with Chives Recipe depending on what I have on hand or the mood I'm in. You can easily make it your own by swapping chives for scallions or finely minced shallots for a slightly different flavor profile. I also toss in a pinch of smoked paprika once in a while to give it a little warmth.
- Variation: One time, I stirred in a handful of shredded cheddar cheese for an extra gooey bite that impressed everyone. Give it a try if you're craving something cheesy and comforting.
Step-by-Step: How I Make Crispy Potato Pancakes with Chives Recipe
Step 1: Mix it all up with love
Start by combining your mashed potatoes, flour, chopped chives, salt, pepper, and that egg in a large bowl. The egg is crucial — it helps keep the pancakes from falling apart while frying. Make sure everything’s evenly mixed but don’t overwork it or your pancakes might end up dense.
Step 2: Shape the pancakes carefully
Use about 3 to 4 tablespoons of the potato mix for each pancake. Sprinkle a good amount of flour on them, then toss gently back and forth in your hands to coat evenly. This flour coating helps achieve that extra crispy crust you want. Flatten each ball into a patty and line them up on a parchment paper-lined baking sheet.
Step 3: Fry to golden perfection
Heat your vegetable oil in a skillet over medium heat — the oil should shimmer but not smoke. Fry the potato pancakes a few minutes on each side until golden brown and crispy to your liking. Transfer to a paper towel-lined plate to drain excess oil, then sprinkle with fresh chives and serve warm.
Top Tip
From cooking these Crispy Potato Pancakes with Chives Recipe many times, I’ve learned a few tricks that really help guarantee success. These tips have saved me from soggy pancakes or pancakes that fall apart, and I know they’ll do the same for you.
- Dry Those Potatoes: Make sure your mashed potatoes are cold and not too wet before starting — excess moisture makes shaping tricky.
- Use Enough Oil: Don’t skimp on the vegetable oil for frying; a good amount helps create that golden, crisp crust instead of oily pancakes.
- Patience is Key: Let the pancakes cook undisturbed for a few minutes per side before flipping to avoid breaking.
- Coat With Flour: Tossing the shaped pancakes in flour before frying really amps up the crunch and keeps them together.
How to Serve Crispy Potato Pancakes with Chives Recipe
Garnishes
I always top mine with an extra sprinkle of fresh chives—that little green burst adds both color and fresh bite. Plus, a dollop of sour cream never fails to bring the whole dish together with creamy coolness. If you like a little zest, a spoonful of applesauce on the side is also fantastic!
Side Dishes
These pancakes easily steal the show, but I enjoy pairing them with a simple mixed greens salad for freshness or alongside scrambled eggs for a hearty breakfast vibe. They’re also wonderful next to roasted veggies or a dollop of smoky baked beans for a comforting dinner.
Creative Ways to Present
For special occasions, I arrange these pancakes stacked with small smears of sour cream between layers and a sprinkle of microgreens on top. It makes a beautiful appetizer platter that's simple yet impressive. Drizzle a touch of spicy honey or drizzle of herb-infused oil for a gourmet touch!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare), I pop them into an airtight container and store them in the refrigerator. They keep well for about 2 days. Before storing, make sure they’ve cooled completely so they don’t get soggy.
Freezing
I've frozen these pancakes many times. The best way is to flash-freeze them on a baking sheet so they don’t stick together, then transfer to a freezer-safe bag. They keep beautifully for up to 2 months, which means easy crispy pancakes whenever you want.
Reheating
To keep that satisfying crunch when reheating, I find warming them in a skillet over medium heat works better than the microwave. Just a few minutes on each side and they come back to life just like fresh!
Frequently Asked Questions:
You technically can, but the texture and ease of shaping will be quite different. For the crispiest pancakes with minimal fuss, using leftover mashed potatoes is your best bet. Raw grated potatoes require squeezing out moisture and a slightly different binding process.
You can substitute the all-purpose flour with a gluten-free flour blend or even potato starch. Just keep an eye on the texture; you may need to adjust the amount slightly to get the right consistency.
Yes! For a lighter version, you can bake the pancakes at 400°F (200°C) for about 20-25 minutes, flipping halfway through. They won’t get quite as crispy as frying, but baking is a great option if you want to avoid extra oil.
The key is coating the formed pancake in flour before frying and making sure your oil is hot enough so the cake sizzles immediately on contact. Don’t overcrowd the pan and give each side enough time to brown before flipping.
Final Thoughts
Honestly, these Crispy Potato Pancakes with Chives Recipe are one of my go-to tricks for transforming simple leftovers into something spectacular, and I bet you’ll feel the same once you try them. The crisp edges, soft centers, and that hint of chive just make them endlessly satisfying. Next time you’ve got mashed potatoes waiting to be rescued, give this recipe a shot—you’ll be so glad you did.
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Crispy Potato Pancakes with Chives Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 potato cakes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Description
Crispy and savory Potato Pancakes made from leftover mashed potatoes, mixed with flour, chives, and eggs, then pan-fried to golden perfection. Perfect as a comforting side dish or snack, served with optional sour cream.
Ingredients
Main Ingredients
- 2 cups mashed potatoes
- ¾ cup all-purpose flour (plus more for tossing)
- ¼ cup chopped chives (or green onion, plus more for topping)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large egg
- 1 cup vegetable oil (for frying)
- Sour cream (optional, for serving)
Instructions
- Mix ingredients: Combine the mashed potatoes, flour, chopped chives, salt, pepper, and egg in a large bowl until well incorporated to form the potato pancake batter.
- Form patties: Scoop 3-4 tablespoons of the mixture in your hands; sprinkle generously with flour, then gently toss back and forth to form a ball. Flatten the ball into a patty shape and place it on a parchment-lined baking sheet. Repeat with remaining mixture.
- Heat oil: Pour the vegetable oil into a large skillet and heat it over medium heat until shimmering and hot enough for frying.
- Fry pancakes: Carefully place the potato patties into the hot oil and fry each side for about 2-3 minutes or until golden brown and crispy on the outside.
- Drain pancakes: Remove the fried pancakes from the skillet and transfer them onto a plate lined with paper towels to absorb excess oil.
- Serve: Sprinkle additional chopped chives on top for garnish and serve warm with sour cream if desired.
Notes
- Use leftover mashed potatoes for best texture and flavor.
- Add extra flour if the mixture is too wet to form patties easily.
- Maintain medium heat to ensure the pancakes cook through without burning.
- Sour cream complements the pancakes nicely, adding creaminess.
- For a gluten-free option, substitute all-purpose flour with gluten-free flour blend.
Nutrition
- Serving Size: 1 potato cake
- Calories: 165 kcal
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.05 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 23 mg
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