Brunch

Chef John's Instant Potato Pancakes takes several minutes to prepare.

Chef John's Instant Potato Pancakes takes several minutes to cook.

Chef John's Instant Potato Pancakes makes 8 servings.

The ingredients for Chef John's Instant Potato Pancakes are:

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

Here is how you make Chef John's Instant Potato Pancakes:

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

The nutritional information for Chef John's Instant Potato Pancakes is:

• 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