Instant Potato Pancakes – a delicious recipe with cold water, egg, salt, potato flakes, chives, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
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.
173
kcal
Calories
12
g
Fat
12
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup cold water, 1 egg, beaten, 1/2 teaspoon salt, 3/4 cup dry potato flakes, and more.
Yes, Instant Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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