Savory Cheddar-Infused Mashed Potato Pancake

Enjoy a delightful twist on mashed potatoes with this crispy-on-the-outside, cheesy-on-the-inside potato pancake. Perfect for a comforting solo meal.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by peeling and cubing the russet potato. Boil in a small pot of salted water over medium heat until the pieces are fork-tender, approximately 12-15 minutes. Drain the potatoes thoroughly to remove excess moisture, as this will help in achieving a crispy texture when frying.
2. 2.
   Mash the drained potato in a bowl using a fork or a masher. Ensure it's smooth without lumps for an even texture. Immediately add the butter while the potatoes are hot, allowing it to melt fully, which adds richness and helps bind the potato mash.
3. 3.
   Fold in the shredded sharp cheddar cheese while the potatoes are still warm. This helps the cheese melt slightly, integrating its flavor throughout the mixture. Stir in the beaten egg and salt, ensuring all ingredients are well combined. The mixture should hold together when pressed, similar to a dough.
4. 4.
   Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Carefully place the potato mixture into the skillet, pressing down gently with a spatula to form a pancake about half an inch thick. Cook until the underside turns golden brown, about 3-4 minutes.
5. 5.
   Carefully flip the pancake using a wide spatula and cook the other side until it is similarly golden and crispy, about another 3-4 minutes. Adjust the heat if necessary to avoid burning. Serve immediately for optimal texture, with the outside crisp and the inside soft and cheesy.