Rating: 4.5 stars 4.2
72 Ratings
  • 5 star values: 44
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 4

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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

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

  • 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.

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

Nutrition Facts

135 calories; protein 2.7g; carbohydrates 8.3g; fat 10.5g; cholesterol 54.9mg; sodium 345.5mg. Full Nutrition