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.
Ingredients
- water: 1 cup (cold)
- egg: 1 piece (beaten)
- salt: 0.5 tsp
- dry potato flakes: 0.75 cup
- fresh chives: 2 Tbsp (divided, chopped)
- pinch freshly ground black pepper: 1 piece
- pinch cayenne pepper: 1 piece (to taste)
- vegetable oil: 1 Tbsp
- butter: 1 Tbsp
- sour cream: 0.25 cup (for garnish)
Metric Conversion
Stages of cooking
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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.
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Divide potato mixture into 4 equal portions and shape into pancakes.
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Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
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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.
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Transfer pancakes to a serving plate. Top each with a dollop of sour cream and sprinkle with remaining chives.
