Instant Mashed Potato Pancakes
Transform your leftover pantry staples into a crispy, golden delight with this quick and easy recipe for Instant Mashed Potato Pancakes. Perfect for busy weeknights or an indulgent brunch, these savory pancakes come together in just 25 minutes using simple ingredients like instant mashed potato flakes, shredded cheddar cheese, and green onions. The result is a mouthwatering combination of fluffy interiors and perfectly crisped edges, all lightly seasoned with salt and pepper for a comforting, homestyle flavor. Serve them warm with a dollop of sour cream or your favorite dipping sauce to elevate this humble dish into a family-favorite appetizer or side. Whether you're short on time or craving comfort food, these potato pancakes are sure to hit the spot!
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Recipe Information
Ingredients
- 1 cup Instant mashed potato flakes
- 1 cup Hot water
- 0.25 cup All-purpose flour
- 1 large Egg
- 0.5 cup Cheddar cheese, shredded
- 2 tablespoons Green onions, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- Sour cream (optional, for serving)
Instructions
In a medium mixing bowl, combine 1 cup of instant mashed potato flakes and 1 cup of hot water. Stir until the potato flakes are fully hydrated and fluffy.
Add 1/4 cup of all-purpose flour, 1 large egg, 1/2 cup of shredded cheddar cheese, and 2 tablespoons of chopped green onions to the bowl. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix until all the ingredients are well combined and form a cohesive batter.
Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat.
Scoop approximately 2 tablespoons of the potato mixture and shape it into a small pancake using your hands or a spoon. Flatten slightly to create even pancakes.
Once the oil is hot, carefully place the pancakes into the pan, making sure not to overcrowd. Cook for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.
Repeat the process with the remaining mixture, adding more oil to the skillet as needed.
Serve the mashed potato pancakes warm with a dollop of sour cream or your favorite dipping sauce, if desired.
Nutrition Facts
Calories |
1123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 5.9 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 541 mg | 42% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
