Ingredients
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1 cup cold water
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1 large egg, beaten
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½ teaspoon salt
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¾ cup dry potato flakes
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2 tablespoons chopped fresh chives, divided
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1 pinch freshly ground black pepper
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1 pinch cayenne pepper, or to taste
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1 tablespoon vegetable oil
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1 tablespoon butter
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¼ cup sour cream for garnish
Directions
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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.
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Divide potato mixture into 4 equal portions and shape into pancakes.
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Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
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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.
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Transfer pancakes to a serving plate. Top each with a dollop of sour cream and sprinkle with remaining chives.
Nutrition Facts (per serving)
135 | Calories |
11g | Fat |
8g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 135 | |
% Daily Value * | |
Total Fat 11g | 13% |
Saturated Fat 5g | 23% |
Cholesterol 55mg | 18% |
Sodium 346mg | 15% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 1g | 3% |
Total Sugars 0g | |
Protein 3g | 5% |
Vitamin C 8mg | 9% |
Calcium 30mg | 2% |
Iron 0mg | 2% |
Potassium 144mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.