Description
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.
Ingredients
- 1 cup cold water
- 1 egg, beaten
- ½ teaspoon salt
- ¾ cup dry potato flakes
- 1 tablespoon chopped chives
- 1 pinch freshly ground black pepper
- 1 pinch cayenne pepper, or to taste
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- ¼ cup sour cream for garnish
- 1 tablespoon chopped chives, divided
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4