Rating: 4.5 stars
65 Ratings
  • 5 star values: 40
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 4

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

cook:
20 mins
total:
30 mins
prep:
10 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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