I’m excited to share my hash brown pancakes recipe with you. These crispy, golden pancakes are a fun twist on classic hash browns and are perfect for breakfast or brunch.
Level: Easy
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
I love making hash brown pancakes because they are simple, delicious, and versatile. This recipe uses either frozen shredded hash browns or fresh grated potatoes, mixed with a few basic ingredients to form pancakes that are crunchy on the outside and tender on the inside. They’re a great way to enjoy potatoes in a new and tasty format.
Description
This recipe starts with preparing your potatoes by removing excess moisture, which is key for a crispy finish. I then mix the potatoes with eggs, flour, salt, and pepper to help bind the mixture. You can also add optional ingredients like finely chopped onions, shredded cheese, or even crumbled bacon for extra flavor. The mixture is dropped into a hot skillet and gently flattened into pancake shapes. Once they fry until golden on both sides, you have a delightful dish that’s both comforting and fun to eat.
Ingredients
- Potatoes:
- 2 cups shredded hash browns (if using fresh potatoes, peel and shred about 2 medium potatoes)
- Binding Agents:
- 2 large eggs
- 2 tablespoons all-purpose flour
- Seasoning:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup finely chopped onion, 1/4 cup shredded cheddar cheese, 1-2 strips of cooked bacon (crumbled), or a handful of chopped fresh parsley or chives
- Oil:
- 2 to 3 tablespoons vegetable oil (or any neutral oil for frying)
Directions
- Prepare the Potatoes:
- If using frozen hash browns, thaw them and squeeze out any extra water.
- If using fresh potatoes, peel, shred, and rinse them in cold water to remove extra starch. Squeeze out as much moisture as possible using a clean towel or paper towels.
- Combine Ingredients:
- In a large bowl, mix the shredded potatoes with eggs, flour, salt, and black pepper.
- Stir in any optional ingredients like onion, cheese, bacon, or herbs if desired.
- Cook the Pancakes:
- Heat the vegetable oil in a large skillet over medium heat.
- Drop spoonfuls of the potato mixture into the skillet, then gently flatten them with a spatula to form pancake shapes.
- Cook each pancake for about 4-5 minutes on one side until golden and crispy, then flip and cook the other side for an additional 4-5 minutes.
- Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve your hash brown pancakes hot, paired with your favorite dipping sauce or alongside eggs and toast for a complete meal.
Process Details
- Moisture Removal: Squeezing out the water from the potatoes is essential to ensure your pancakes turn out crispy rather than soggy.
- Mixing: Combine the ingredients just until they are mixed; overmixing can make the pancakes dense.
- Frying: Using medium heat helps the pancakes cook evenly, giving you a crunchy exterior and a soft center.
Tips for Success
- Uniform Shredding: Try to shred the potatoes evenly so they cook at the same rate.
- Dry Thoroughly: Make sure the potatoes are as dry as possible before mixing with the other ingredients.
- Heat Control: Keep the skillet at medium heat to avoid burning the pancakes while allowing the inside to cook properly.
- Customize: Feel free to experiment with additional seasonings or mix-ins like garlic powder, paprika, or green onions for extra flavor.
Serving Ideas
- Breakfast: Serve these hash brown pancakes with scrambled eggs, toast, and a side of fresh fruit.
- Brunch: Enjoy them with a dollop of sour cream or a drizzle of hot sauce for an extra kick.
- Snack: They make a tasty snack on their own or as an appetizer paired with your favorite dipping sauce.
Nutrition Info (Approximate per Serving)
- Calories: 200–250
- Fat: 8–10 grams
- Carbohydrates: 25–30 grams
- Protein: 6–8 grams
I truly enjoy making hash brown pancakes because they offer a creative, delicious way to enjoy potatoes. Their crispy texture and customizable flavor make them a hit at any meal, whether it’s breakfast, brunch, or even a light snack. I hope you give this recipe a try and find it as satisfying as I do. Let me know what you think once you’ve made them—I’d love to hear your feedback!