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Quick Potato Pancakes

Updated on May 20, 2013

Filling, delicious, and quick to prepare, these potato pancakes are perfect for a Sunday breakfast on the run! They are also great for a side dish to go along with chicken or fish, or even a hearty tomato soup.

Prep time: 5 minutes

Cook time:15 minutes


1 cup Instant Mashed Potatoes (see bottom paragraph for the variation if you are using leftover mashed potatoes)

1 1/2 cups Hot boiling water

2 eggs

2 stalks of fresh chives minced (or 2 tablespoons favorite herb)

1 teaspoons salt

2 tablespoons flour


Garnish: Sour cream, chives

Heat water in a kettle. In a medium bowl, combine the instant mashed potatoes, chives, eggs salt, pepper (to taste), and hot water, mixing well. Coat a skillet with butter and heat it on the stove to medium high. Pour several small pools of batter on the skillet and wait until edges turn brown before flipping them over to cook on the other side. Plate and garnish with sour cream and a little extra chives and serve.

*If you are using leftover mashed potatoes from the fridge, skip over the first two ingredients. Reconstitute the potatoes with hot water, mixing them (easiest in a blender) and adding water little by little until they are about the same thickness of yogurt and then continue with the recipe.


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