Instant Potato Pancakes

Ingredients

• 1 cup cold water
• 1 large egg , beaten
• 0.5 teaspoons salt
• 0.75 cups dry potato flakes
• 2 tablespoons chopped fresh chives , divided
• 1 pinch freshly ground black pepper
• 1 pinch cayenne pepper , or to taste
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 0.25 cups sour cream for garnish

Instructions

1. 1

   Whisk together cold water, egg, and salt in a large bowl until salt has dissolved. Mix in dry potato flakes until incorporated. Stir in 1 tablespoon chives; season with black pepper and cayenne pepper.

2. 2

   Divide potato mixture into 4 equal portions and shape into pancakes.

3. 3

   Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.

4. 4

   Place pancakes in the pan, reduce heat to medium, and cook until the bottoms are browned, about 10 minutes. Flip and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.

5. 5

   Transfer pancakes to a serving plate. Top each with a dollop of sour cream and sprinkle with remaining chives.