Instant Potato Pancakes

Instant Potato Pancakes

Chef John

"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."
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Ingredients

30 m servings 135 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. 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.
  2. Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
  3. 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.
  4. Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with 3/4 teaspoon chives.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 30
  1. 34 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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Most positive
Least positive
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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...

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 ...

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 consi...

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.

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...

thanks, my children them love.I add crushed garlic and sliced bacon . best recipe!

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...

I used 1 cup of left over mashed potatoes in place of the water and flakes and the recipe worked great

Amazingly easy and delicious!

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