Chef John's Instant Potato Pancakes

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 123.2

Total Fat: 8.8 g
Cholesterol: 58.9 mg
Sodium: 58.0 mg
Total Carbs: 8.2 g
Dietary Fiber: 0.4 g
Protein: 3.4 g

View full nutritional breakdown of Chef John's Instant Potato Pancakes calories by ingredient

Introduction

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tant-potato-pancakes/detail.aspx?prop2
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Number of Servings: 8

Ingredients

4 cups cold water

2 egg, beaten

1 teaspoon salt

1-1/2 cups dry potato flakes

2 tablespoons chopped chives

2 pinches freshly ground black pepper

2 pinches cayenne pepper, or to taste

2 tablespoons vegetable oil

2 tablespoons butter

1/2 cup sour cream for garnish

2 tablespoons chopped chives, divided

Tips

http://allrecipes.com/Recipe/Instant-Potato-Pancakes/Detail.aspx?src=VD_Summary

Directions

Whisk together COLD water, egg and salt in a large bowl until salt has dissolved. Stir in dry potato flakes until incorporated and stiff consistancy. Stir in 2 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 8 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 remaining chives.

Serving Size: 8 pancakes