Instant Potato Pancakes
Ingredients
- 1 cup cold water
- 1 large egg, beaten
- ½ teaspoon salt
- ¾ cup dry potato flakes
- 2 tablespoons chopped fresh chives, divided
- 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
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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.
Source
Original recipe: View Original