Instant Potato Pancakes

Step 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.

Step 2
Divide potato mixture into 4 equal portions and shape into pancakes.

Step 3
Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.

Step 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.

Step 5
Transfer pancakes to a serving plate. Top each with a dollop of sour cream and sprinkle with remaining chives.