Instant Potato Pancakes

Name: Instant Potato Pancakes
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 1 cup cold water; 1 egg, beaten; 1/2 teaspoon salt; 3/4 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; 1/4 cup sour cream for garnish; 1 tablespoon chopped chives, divided

⏱️ Ready in 30 min 🥄 Prep 10 min 🔥 Cook 20 min 👥 4 servings 👁️ 25 views

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.

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🔗 Recipe adapted from AllRecipes

#Pancake #Instant pot #Under 1 Hour #Under 30 Minutes #Lunch

📊 At a Glance

Prep 10 min

Cook 20 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 135

% Daily Value*

Total Fat 10.5g 13%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 346mg 15%

Total Carbohydrate 8.3g 3%

Dietary Fiber 0.7g 3%

Total Sugars 0.4g

Protein 2.7g 5%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.