instant potato pancakes

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• 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 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.