Instant Potato Pancakes Recipe

These are fine for what they are.... Instant Potatoes. I would suggest making 8 small pancakes instead of 4 medium sized one. The crispy edges are what make them good - small ones would leave you with more crispiness.

After reading the reviews I made a few simple changes. Per suggestions, I used the entire small package of Idohoan instant (= one cup) with the cold water. I prefer this brand to others. Some instants are gluey, so the brand of potatoes used will result in a different texture. I added dried chives to the egg/water mix because I didn't have fresh on hand. After they were flipped I topped with shredded sharp cheddar. NOTE: You have to let these sit for a few minutes to firm up. They look super runny at first, so don't freak out. Will definately be making these again. I also made the cakes smaller. Like some of the other reviewers, our favorite part of the cakes are the crispy edges. These were very good and super easy. :)

I loved this recipe but i used milk instead of water and i added fine diced onions and shredded cheese, and dipped in ranch dressing. I have used different kinds of potato flakes also, I’ve used butter, 4 cheese, loaded, and sour cream and chives. This recipe is great with any flavor! I had to try them all!! Next time i might try bacon added too!🩷

The water ratio is too high. I ended up with a potato soup type combination. Luckily I had more potato flakes to add in. If I were to remake this again I'd try, 1 tsp water then blend it to see how it's working with the other ingredients both wet and dry. Adding more if I need it however the 1 egg in the orginal recipe should be enough wetness. I also love texture so I may chop one quarter of an yellow onion in there too; I'll ensure its cut into decent pieces not finely minced. Cooking it prior with some oil. Then adding it to the bowl with the potato flakes. Light use of plain bread crumbs used for cooking may also help with the texture, I really want to imitate the feel of graded Potatoes while enjoying the convenience of the potato flakes. To end on a positive the flavor was all there.. very good taste-wise

I agree that the potato flake to water ratio was off. I actually probably added about another 1/2 of a cup of potato flakes. I made them thicker- the consistency of a "potato ball" so that I could shape the cakes with my hands into balls and drop them into the hot oiled pan to form perfect little circles. I also love onion flavor so I added about 1 tablespoon of dried minced onion along with black pepper and sea salt (same amount recommended by the recipe. They were a hit! I used them for Christmas brunch but I can see them being a nice savory addition to a dinner. I think they would be a great vehicle for crab salad or seafood salad on top. They were amazing and the family loved them!

Family enjoyed them. Used the suggestion of making 8 small patties, definitely more crispier edges. Also added some roasted garlic and a bit of cheddar cheese to them. Will make this again.

I made this as is, omitting only the cayenne, and found it to be terribly runny and impossible to cook properly. I made a second batch, using 1 &1/4 cup flakes, and a solid 1/2 cup shredded parm, and it was a huge difference. I omitted the salt in the 2nd batch owing to the addition of parm.

These don’t bind, you’re missing in the recipe mazta meal - we put in extra egg and organic bread crumbs and it held.

I used a 4oz bag of Idahoan Wisconsin Cheddar Cheese potatoes. It's more than the 3/4c the recipe called for but I didn't have a use for a 1/4c of leftover flakes. Still kept the water at the 1c amount. At first it was really soupy. I let it sit for about 5 minutes and it set up fine. They are good. It's an easy recipe. You can still tell they aren't REAL like from homemade mashed but they are quick and easy. I would do it again.

Although these were very good and I will make them again, I did make a few changes to the recipe as written. I used equal parts water and potato flakes, as suggested by other reviewers, and let the mixture sit for 10 minutes or so until it reached a more manageable consistency. I added a couple cloves of minced garlic and doubled the chives. Finally I made six smaller, thinner cakes that I believe got crispier than larger, thicker ones would have. All in all a great base recipe that is easily adaptable to suit one's personal tastes.

I wish someone else had tried these to see what changes had to be made. The ratio of water to flakes is too great. These were runny. The pan doesn't need to be so hot, my butter/oil mix burned. I would omit the salt and add some grated cheese to help bind it and for flavor. Also I added some minced, leftover potatos for texture. Would not recommend this as written.

Very well and easy!

5 stars for convenience and 3 stars for flavor. I made the recipe as is at first but it was a bit moist so I added about an 1/6th cup more potato flakes and let it set for about 5 minutes. I added white Cheddar grated about a half cup and one diced green onion. I did not have oil or cayenne so I just fried with margarine and added black pepper and Adobe seasoning as well as a bit of onion powder. Man these things are delicious! I remember my grandma used flour but if using instant flakes, I really don't think flour is necessary.

Consistency is unworkable with above recipe, too much hydration. Will have to try some of the suggestions in comments and adjust. 1Cup is too much, will try 3/4c milk next time. Tastes ok, would add more seasonings and possibly some onion in the future attempts.

I read the reviews here on potato pancakes, and my goodness, can't you people think? Ok, apologies, my Polish raised wife taught me how to make potato pancakes a long time ago and I see people having problems with this recipe. Dont fry them in oil and butter. Fry them in a spoon of butter and get the skillet hot first. The do not try to make them thick. They are potato "pancakes: and not potato "steaks!" Brown them up nice and crispy and add a dollop of sour cream and spread it around, and then sprinkle a pinch of sugar over it. Then, BOOM, they are Fantastic! Every time.

As my mother and grandmother before me, I add about 1/4-cup flour or bread crumbs depending on what I use them for. I have never made them from scratch, but out of 1.5-cup leftover MP. I add some (1-tsp) onion powder, (1-2 T.) minced onion, S&P, to taste, an egg, and enough milk or cream to make them handling consistency. Sometimes I add a little garlic, but basically, they are a blank canvas to add the flavors that you like. We fry in the bacon or sausage drippings.

Quickest, easiest and most satisfying potato pancakes EVER!!!!! And no additional stuff! like baking powder, etc., etc. Loved it, Thank you!

This recipe deserves a standing ovation.

I don't know what this is supposed to yield. In any event, I would add grated or minced onion, skip the cayenne pepper and make sure to use plenty of black pepper and fry them in smaller batches in bacon grease. Then I would top them with sour cream.

This recipe is a good starting point. I added some onion powder. My family really liked this recipe.