Instant Potato Pancakes

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

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 135 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.

Step 2

Whisk together cold water, egg, and salt in a large bowl until salt has dissolved. Mix in dry potato flakes until incorporated. Stir in 1 tablespoon chives; season with black pepper and cayenne pepper.

Step 3

Divide potato mixture into 4 equal portions and shape into pancakes.

Step 4

Place pancakes in the pan, reduce heat to medium, and cook in hot oil-butter until bottoms are browned, about 10 minutes. Flip and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.

Step 5

Transfer pancakes to a serving plate. Top each with a dollop of sour cream and sprinkle with remaining chives.