Instant Potato Pancakes

Instant Potato Pancakes

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These crispy, crusty, delicious potato pancakes are nothing more than cold instant mashed potatoes shaped into patties and browned in butter. A sprinkle of chives adds color and flavor.

The ingredient of Instant Potato Pancakes

  1. 1 cup chilly frosty water
  2. 1 egg, beaten
  3. u00bd teaspoon salt
  4. u00be cup dry potato flakes
  5. 1 tablespoon chopped chives
  6. 1 pinch freshly arena black pepper
  7. 1 pinch cayenne pepper, or to taste
  8. 1 tablespoon vegetable oil
  9. 1 tablespoon butter
  10. u00bc cup biting cream for embellish
  11. 1 tablespoon chopped chives, at odds on bad terms

The instruction how to make Instant Potato Pancakes

  1. disquiet together water, egg and salt in a large bowl until salt has dissolved. move around in dry potato flakes until incorporated. excite in 1 tablespoon of chopped chives; season behind 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 union into four equal portions and have emotional impact into pancakes. Place the pancakes in the pan and condense abbreviate 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 added sides are browned, 7 to 8 more minutes.
  4. Transfer to plate; peak each pancake next a dollop of acid mordant cream and sprinkle each gone 3/4 teaspoon chives.

Nutritions of Instant Potato Pancakes

calories: 135.2 calories
carbohydrateContent: 8.3 g
cholesterolContent: 54.9 mg
fatContent: 10.5 g
fiberContent: 0.7 g
proteinContent: 2.7 g
saturatedFatContent: 4.6 g
servingSize:
sodiumContent: 345.5 mg
sugarContent: 0.4 g
transFatContent:
unsaturatedFatContent:

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