Instant Potato Pancakes
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
56
Spice
44
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Water (cold)1 tsp
Salt3 cup
Potato Flakes (dry)1 tbsp
Chives (chopped, divided)1 pinch
Ground Black Pepper (freshly)1 pinch
Cayenne Pepper (to taste)1 tbsp
Vegetable Oil1 tbsp
Butter1 cup
Sour Cream (for garnish)Directions:
1
Whisk together water, egg and salt in a large bowl until salt has dissolved
2
Stir in dry potato flakes until incorporated
3
Stir in 1 tablespoon of chopped chives; season with black pepper and cayenne pepper
4
Heat oil and butter in a large skillet over medium-high heat
5
Swirl the pan to combine
6
Divide potato mixture into four equal portions and shape into pancakes
7
Place the pancakes in the pan and reduce heat to medium
8
Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes
9
Flip each pancake and flatten slightly
10
Cook until other sides are browned, 7 to 8 more minutes
11
Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with 3/4 teaspoon chives