Search thousands of recipes reviewed by home cooks like you.

Instant Potato Pancakes

Instant Potato Pancakes

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Chef John

Chef John

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

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:
  • 60 mg
  • 20%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

sandyflinthill
27

sandyflinthill

4/8/2012

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. I would omit the salt and add some grated cheese to help bind it and for flavor. Also I added some minced, leftover potatos for texture. Would not recommend this as written.

Baking Nana
24

Baking Nana

6/10/2012

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 you with more crispiness.

staceyski
18

staceyski

4/29/2012

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 consistency. I added shredded cheddar cheese on top at the end and melted it in addition to adding sour cream. Yum! Kids loved it!

Similar recipes