I have an old box of potato flakes (for mashed potatoes) that I need to use up so I have been searching for new ideas.
I will be publishing a few over the next few days.
Tonight's special comes from allrecipes.com. Many of you may already know this trick from regular leftover mashed potatoes.
INSTANT POTATO PANCAKES
These potato pancakes with instant potatoes are crispy, crusty, and delicious. They are nothing more than cold instant mashed potatoes
shaped into patties and browned in butter. A sprinkle of chives adds color and flavor.
Recipe by Chef John Updated on September 21, 2022
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Ingredients
1 cup cold water
1 large egg, beaten
½ teaspoon salt
¾ cup dry potato flakes
2 tablespoons chopped fresh chives, divided
1 pinch freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon vegetable oil
1 tablespoon butter
¼ cup sour cream for garnish
Directions
Whisk together cold water, egg, and salt in a large bowl until salt has dissolved.
Mix in dry potato flakes until incorporated. Stir in 1 tablespoon chives; season with black pepper and cayenne pepper.
Divide potato mixture into 4 equal portions and shape into pancakes.
Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
Place pancakes in the pan, reduce heat to medium, and cook until the bottoms are browned, about 10 minutes.
Flip and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.
Transfer pancakes to a serving plate. Top each with a dollop of sour cream and sprinkle with remaining chives.
Nutrition Facts
calories 135
total fat 11g saturated fat 5g cholesterol 55mg sodium 346mg total carbohydrate 8g dietary fiber 1g
total sugars 0g protein 3g vitamin c 8mg calcium 30mg iron 0mg potassium 144mg
