This is a little more work, but you can bake potatoes wrapped in foil in the coals, then mashed them up skin and all.  If you have any onions or peppers along throw those in, then just make into cakes and fry them up.  It works OK without an egg, but that would certainly hold them together better.  Suppose the instants would work fine, but you get a nice "fire-roasted" flavour with the real ones.

Quote:


Pretty close. I haven't made them for a while and have
never made them on the trail or on the water, but here
goes.

mashed potatoes (of any form)
whole wheat flour
garlic salt
butter (or margarine)
egg(s)

I would use less water than normal with instant potatoes
to give the potato pancakes some handling strength.

I like to fry them until they look like they are in a black
net bag. Then (after they cool) you can pick 'em up.

Sometimes I add cheese, but it is messy and needs to
be melted.

There is a weird recipe for "Fred's Potato Pancakes" in John
Viehman's "Trailside's Trail Food" book that adds dehydrated
mixed vegetables to freeze dried onion flakes and potato
flakes. I would substitute reconstituted V8 juice  .

I apologize for not having quantities, but I don't cook
that way  .

-aj

When I make Potato pancakes I grate a whole potato, mix in an egg, little bit of oil, and a little bit of flour.  Fry these in a pan and eat with butter, salt, pepper and some tobasco.  They are perfect with a fried egg on top.