Chef John's Instant Potato Pancakes

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
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Submitted by: OMAHAMAMA


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Number of Servings: 8


    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



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


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Member Ratings For This Recipe

  • These were disgusting until I fixed the recipe. I made the "batter" as directed and ended up with a pan full of fried mush--wouldn't even form a patty. I threw that in the garbage, added some flour for a binder which it what you need and another egg and then they turned out fairly edible. - 5/1/15

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