INSTANT POTATO PANCAKES

Instant Potato Pancakes image

These crispy, crusty, delicious potato pancakes are nothing more than cold instant mashed potatoes shaped into patties and browned in butter. A sprinkle of chives adds color and flavor.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup cold water
1 egg, beaten
½ teaspoon salt
¾ cup dry potato flakes
1 tablespoon chopped chives
1 pinch freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon vegetable oil
1 tablespoon butter
¼ cup sour cream for garnish
1 tablespoon chopped chives, divided

Steps:

Whisk together water, egg and salt in a large bowl until salt has dissolved. Stir in dry potato flakes until incorporated. Stir in 1 tablespoon of chopped chives; season with black pepper and cayenne pepper.
Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
Divide potato mixture into four equal portions and shape into pancakes. Place the pancakes in the pan and reduce heat to medium. Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes. Flip each pancake and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.
Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with 3/4 teaspoon chives.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 8.3 g, Cholesterol 54.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 4.6 g, Sodium 345.5 mg, Sugar 0.4 g