Instant Potato Pancakes
Description
These potato pancakes with instant potato flakes are Chef John's easy recipe for crispy and flavorful mashed potato pancakes, perfect as a side dish.
Ingredients
•
1 cup cold water
•
1 large egg, beaten
•
1/2 teaspoon salt
•
3/4 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
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1 tablespoon butter
•
1/4 cup sour cream for garnish
Directions
1
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.
2
Divide potato mixture into 4 equal portions and shape into pancakes.
3
Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
4
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.
5
Transfer pancakes to a serving plate. Top each with a dollop of sour cream and sprinkle with remaining chives.