Instant Mashed Potato Pancakes Recipes

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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

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

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.

MOUNTAIN MAMA'S POTATO PANCAKES



Mountain Mama's Potato Pancakes image

Using instant potato flakes and an instant pancake mix for my starter, I'm always ready for my B-and-B guests. Works great if you're cooking for 2 or 20. Great by themselves -- or top with bacon, poached egg, and cheese (we like applesauce on the side, also.) Great finger food, just fold it over a slice of cheese or bacon.

Provided by Mountain Mama

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 25m

Yield 8

Number Of Ingredients 10

⅔ cup instant mashed potato flakes
⅓ cup complete dry pancake mix
½ cup chopped onion
1 cup shredded Cheddar cheese
1 cup skim milk
1 egg, beaten
1 tablespoon extra-virgin olive oil
½ teaspoon garlic powder
1 pinch salt and pepper to taste
1 pinch cayenne pepper

Steps:

  • Stir together the potato flakes, pancake mix, onion, Cheddar cheese, milk, egg, olive oil, garlic powder, salt, pepper, and cayenne pepper in a bowl until well combined.
  • Grease a griddle or large skillet, and place over medium heat. Drop pancakes, 1/4 cup at a time, onto the hot griddle, and cook until the edges look dry and 1 bubble appears in the center, about 3 minutes. Flip the pancakes, and cook until browned on the other side, about 3 more minutes.

Nutrition Facts : Calories 131.1 calories, Carbohydrate 10.1 g, Cholesterol 38.7 mg, Fat 7.3 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 3.5 g, Sodium 179.8 mg, Sugar 2.9 g

LEFTOVER MASHED POTATO PANCAKES



Leftover Mashed Potato Pancakes image

This recipe was recently submitted to a news group to which I belong. I think it is very good and hope you like it, too. Preparation time in the kitchen is just a few minutes. When the big meal is through, this is a tasty way to use up the leftover mashed potatoes.

Provided by Thomas Danler

Categories     Breakfast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

2 cups mashed potatoes (approximately)
1 -2 egg
1/4 cup flour
salt
pepper
garlic
onion (optional)
chives (optional)
cheese (optional)
oil or Crisco, for frying
sour cream (optional) or applesauce, for garnish (optional)

Steps:

  • Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
  • Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
  • Make sure the mixture is not too thin.
  • Pour 1/4 cup batter into hot pan; brown on both sides.
  • Enjoy with sour cream or applesauce.
  • Enjoy!

Nutrition Facts : Calories 266.9, Fat 3.7, SaturatedFat 1.4, Cholesterol 97.2, Sodium 670, Carbohydrate 49, Fiber 3.6, Sugar 3.3, Protein 8.8

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