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.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with 3/4 teaspoon chives.

Nutrition Facts

135 calories; protein 2.7g; carbohydrates 8.3g; fat 10.5g; cholesterol 54.9mg; sodium 345.5mg. Full Nutrition
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Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/11/2012
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. Read More
(32)

Most helpful critical review

Rating: 1 stars
04/08/2012
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. Read More
(34)
65 Ratings
  • 5 star values: 39
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 4
Rating: 1 stars
04/08/2012
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. Read More
(34)
Rating: 4 stars
06/10/2012
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. Read More
(32)
Rating: 4 stars
04/29/2012
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! Read More
(22)
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Rating: 4 stars
04/17/2013
Simple recipe for potato cakes. You have to let the water absorb into the potatoes first. Divide the mixture up, roll into small balls, then shape the pancakes with your hands. Read More
(9)
Rating: 5 stars
07/06/2012
I just made these for breakfast with asparagus. Was delicious. I just added more potato flakes to already mixed portion. Not a big deal. Different brands make thicker potatoes. I used the little babies off my scallions for the chives - same difference. Will make this a whole lot more. It was very easy and quite effortless. Thanks John! Read More
(8)
Rating: 5 stars
04/22/2014
This is so much like the Potato Pancakes that my elderly Dad loves so much. He likes his with sour cream and applesauce. Makes his eyes light up every time I make this for him. Thanks so much for sharing. I also used A 1 to 1 ratio of potato flakes to water. Read More
(6)
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Rating: 5 stars
09/05/2015
After reading the reviews I made a few simple changes. Per suggestions I used the entire small package of Idohoan instant (= one cup) with the cold water. I prefer this brand to others. Some instants are gluey so the brand of potatoes used will result in a different texture. I added dried chives to the egg/water mix because I didn't have fresh on hand. After they were flipped I topped with shredded sharp cheddar. NOTE: You have to let these sit for a few minutes to firm up. They look super runny at first so don't freak out. Will definately be making these again. I also made the cakes smaller. Like some of the other reviewers our favorite part of the cakes are the crispy edges. These were very good and super easy.:) Read More
(5)
Rating: 5 stars
08/29/2012
thanks my children them love.I add crushed garlic and sliced bacon. best recipe! Read More
(5)
Rating: 5 stars
12/09/2012
I used 1 cup of left over mashed potatoes in place of the water and flakes and the recipe worked great Read More
(5)
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