Instant Mashed Potato Pancakes

Name: Instant Mashed Potato Pancakes
Total time: 10 min
Yield: 4 servings
Cuisine: Pantry & Instant
Ingredients: 1 cup instant mashed potato flakes; 1 cup boiling water; 1 large egg; 2 tbsp all-purpose flour; 1/4 cup shredded cheese (cheddar or mozzarella); 2 tbsp cooking oil

Crispy, golden-edged potato pancakes whipped up from flakes, herbs, and cheese — fluffy inside, savory throughout, and ready before the coffee brews.

10 minutes

Serves 4

Breakfast

Contains common allergens

Egg Dairy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
In a medium bowl, pour the boiling water over the instant potato flakes and stir until fluffy and reconstituted. Let it cool for 2 minutes.

2
Crack the egg into the potatoes, add the flour and shredded cheese, and mix thoroughly to form a thick, cohesive batter.
3
Heat the cooking oil in a large non-stick skillet over medium heat until it glistens.
4
Drop heaping tablespoons of the potato batter into the skillet, flattening them gently into 1/2-inch thick pancakes using the back of a spoon.
5
Pan-fry for 3-4 minutes on the first side until golden brown and a solid crust forms.
6
Carefully flip the pancakes and cook for another 3 minutes until both sides are crispy. Serve warm.

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