Best 2 Instant Potato Pancakes Recipes

Indulge in the delectable delight of potato pancakes, a culinary masterpiece with a crispy exterior and a fluffy, tender interior. Originating from Europe, these versatile treats are widely celebrated and enjoyed across cultures. Our collection of instant potato pancake recipes offers a range of options to satisfy every palate and preference. From the classic potato pancake featuring simple yet flavorful ingredients to more elaborate versions incorporating unique flavors and toppings, these recipes are designed to guide you effortlessly in creating this timeless dish. Prepare to tantalize your taste buds with the perfect balance of textures and flavors in every bite. Whether you're a seasoned cook or just starting your culinary journey, these instant potato pancake recipes guarantee a delightful and satisfying experience.

Let's cook with our recipes!

INSTANT POTATO PANCAKES

Instant Potato Pancakes image

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.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup cold water
1 egg, beaten
½ teaspoon salt
¾ 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
¼ cup sour cream for garnish
1 tablespoon chopped chives, divided

Steps:

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 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 3/4 teaspoon chives.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 8.3 g, Cholesterol 54.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 4.6 g, Sodium 345.5 mg, Sugar 0.4 g

INSTANT MASHED POTATO PANCAKES

Instant Mashed Potato Pancakes image

I know that purists will be horrified, but these are quick, easy and delicious for a work night dinner. Serve with applesauce and/or sour cream. These do not require much oil, and can easily be fried on a hot griddle, to make them faster. Just brush the griddle with oil before placing the batter. Instead of chopping the green onion, just snip it into rings with kitchen shears. (My sister says that the milk can be replaced with chicken stock, but I have not tried it).

Provided by MJaz9053

Categories Breakfast

Time 15m

Yield 12 medium pancakes, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups instant potato flakes
2 teaspoons baking powder
3/4 cup flour
2 1/2 cups milk
2 eggs, beaten
2 tablespoons canola oil
1/2 cup green onion, finely sliced
1 teaspoon garlic powder or 1 teaspoon fresh garlic
salt or seasoning salt
pepper
canola oil (for frying, or for brushing griddle)

Steps:

Combine potato flakes, baking powder and flour in a medium bowl. Mix well.
Combine milk (or stock), eggs and oil in another bowl. Beat well.
Add green onion and spices to wet ingredients.
Pour wet ingredients into dry.
Using a fork, blend until large lumps are gone. Batter should be slightly lumpy.
In 10 inch nonstick skillet heat oil or heat griddle to about 375 degrees
Drop 1/3 c.batter into skillet or onto griddle.
Cook until bottoms of pancakes are browned and bubbles on surface begin to break. Flip pancakes and brown other side.
Remove to serving plate and serve with applesauce and/or sour cream.

Tips:

Ensure you use a food processor to achieve a smooth and even batter.
To get crispy potato pancakes, make sure that the oil is hot enough before adding the potato mixture.
Feel free to customize your potato pancakes by adding your favorite herbs, spices, and vegetables.
Serve your potato pancakes immediately with your preferred toppings, such as sour cream, applesauce, or smoked salmon.
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days.

Conclusion:

These instant potato pancakes are a quick and easy way to enjoy a delicious and satisfying meal. With simple ingredients and minimal preparation time, you can have a hot stack of crispy potato pancakes ready in no time. Whether you serve them for breakfast, lunch, or dinner, these versatile pancakes are a surefire hit with everyone. Experiment with different toppings and fillings to create your own unique variations. So, grab your ingredients and get ready to whip up a batch of these instant potato pancakes that will tantalize your taste buds and leave you craving more.