Ingredients:

  • 2 cups (450g) leftover mashed potatoes, cold
  • 1 large (50g) egg, beaten
  • 1/4 cup (30g) all-purpose flour
  • 2 tbsp (30g) yellow onion, very finely minced
  • 1/2 tsp (2g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 3 tbsp (45ml) neutral oil
  • 1 tbsp (15g) unsalted butter

Instructions:

  1. Place the cold mashed potatoes in a large bowl and add the beaten egg and flour.
  2. Stir in the minced onion, nutmeg, salt, and pepper.
  3. Mix until the flour is fully incorporated and the batter is thick enough to hold its shape when scooped.
  4. Heat the oil and butter over medium heat in a non-stick skillet or cast-iron pan until the oil shimmers and the butter stops foaming.
  5. Scoop about 1/4 cup of the mixture into the pan and flatten it slightly with the back of the spoon to form a patty.
  6. Fry for 3–5 minutes per side until a mahogany-colored, shattering crust develops.
  7. Move the pancakes to a plate lined with paper towels to remove excess oil.
  8. Let the pancakes rest for 2 minutes to allow the interior to set.
  9. Season with a tiny pinch of flaky salt while still hot.