Instant Potato Pancakes

Instant Potato Pancakes

23
Chef John 18807

"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."

Ingredients

30 m {{adjustedServings}} servings 135 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
  3. 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.
  4. Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with 3/4 teaspoon chives.
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Reviews

23
  1. 26 Ratings

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I wish someone else had tried these to see what changes had to be made. The ratio of water to flakes is too great. These were runny. The pan doesn't need to be so hot, my butter/oil mix burned...

These are fine for what they are.... Instant Potatoes. I would suggest making 8 small pancakes instead of 4 medium sized one. The crispy edges are what make them good - small ones would leave ...

Delicious. I was trying to duplicate the recipe we had at a German Restaurant. This is pretty close. The ratio of water to potatoes is off though. Add more potatoes until it's a thick consi...