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
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
Transfer pancakes to a serving plate. Top each with a dollop of sour cream and sprinkle with remaining chives.
Step 5
Place pancakes in the pan, reduce heat to medium, and cook until the bottoms are browned, about 10 minutes. Flip and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.
