When I add a food to my food storage I like to have multiple ways to use it. I usually use potato beads (much like potato pearls) to make mashed potatoes but recently my family has loved to eat them as potato pancakes.
If you have a different brand of instant mashed potatoes you may need to adjust the ration of water to potato.
Instant Mashed Potato Pancakes
Makes 6 pancakes
1 cup HOT water (I use hot tap water)
1 egg, beaten
1 cup Potato Beads
1 Tablespoon dry chives (or try freeze dried onions)
1 tablespoon vegetable oil
Combine hot water and potato beads. Let sit 2-3 minutes until all the water is absorbed. Stir in beaten egg, and chives.
Heat oil in a non-stick griddle over medium heat or 250 degrees.
While the oil is heating in the griddle use your hands to shape a large spoonful into a patty. Place on hot griddle. Repeat until all the pancakes are on the griddle. Cook over medium heat for 10 minutes. Do NOT move or flip while they are cooking (I have to set a timer so I know when it has been 10 minutes). This helps the golden crust develop. Flip pancakes over and press down. Cook another 7-10 minutes until both sides are golden brown. Serve with sour cream.