- 1 cup cold water
- 1 egg, beaten
- 1/2 teaspoon salt
- 3/4 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
- 1/4 cup sour cream for garnish
- 1 tablespoon chopped chives, divided
- 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.
- Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
- 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.
- Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with 3/4 teaspoon chives.
04/01/2017
recipepes.com
nstant potato pancakes, recipe
PT15M
PT1H
5
455 calories
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