Best 4 Instant Mashed Potato Pancakes Recipes
Are you craving a hearty and comforting meal but don't have the time or energy to create a complex dish? Look no further! Instant mashed potato pancakes are the perfect solution when you're short on time but still want something delicious and satisfying. These pancakes are a delightful fusion of the classic mashed potato and the crispy, golden-brown exterior of a pancake, offering a unique and flavorful experience. In this article, we will take you through the process of making instant mashed potato pancakes, providing you with step-by-step instructions and helpful tips to ensure perfect results every time. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to become a staple in your culinary repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
INSTANT POTATO PANCAKES
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
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
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
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
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
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
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
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
Tips:
- For a crispier pancake, use a non-stick skillet and cook over medium heat.
- To make sure the pancakes are cooked through, cook them for 2-3 minutes per side, or until they are golden brown.
- If the pancakes are sticking to the pan, add a little more oil or butter.
- Serve the pancakes immediately with your favorite toppings, such as sour cream, chives, or bacon.
- If you're using leftover mashed potatoes, make sure they are cold and firm before using them.
- You can also add other ingredients to the pancakes, such as cheese, vegetables, or herbs.
- If you don't have a food processor, you can mash the potatoes by hand.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Conclusion:
Instant mashed potato pancakes are a quick and easy way to use up leftover mashed potatoes. They are also a delicious and versatile dish that can be served for breakfast, lunch, or dinner. With a few simple ingredients and a little bit of time, you can make a delicious meal that the whole family will enjoy.
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