Instant Potato Pancakes

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.

Step: 1

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.

Step: 2

Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.

Step: 3

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 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.

Step: 4

Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with 3/4 teaspoon chives.

Per Serving: 135 calories; protein 2.7g; carbohydrates 8.3g; fat 10.5g; cholesterol 54.9mg; sodium 345.5mg.

Deciding stay in and make food your food instead of eat in the evening out is already a step in the best direction if you’re more point on eating healthier. There’s no better way to know precisely what’s happen into the food you’re eat than by making it homemade Making the best of the main dish is only half the battle , like that . And once you’ve mastering your chicken, steak, or fish, that is time to turn your attention to the ever- focusing side dishes.

A side dish would easily make down of your health goals, as sweetness , sodium, fat, and calories would all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .