Hash Brown Pancakes
These Hash Brown Pancakes are a delicious twist on a classic dish. Made with shredded hash browns, eggs, and flour they are easy to make and perfect for feeding a hungry crowd.
Potato pancakes are a delicious and hearty dish that can be enjoyed for breakfast, lunch, or dinner. With their crispy exterior and light onion flavor your whole family will rave about these pancakes.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need simple ingredients to help you make these potato patties.
- You don’t have to worry about spending much money at the grocery store.
- Plus, they are so easy to make that even beginners can make them.
Do you love potatoes? If so, next time give this Melting Potatoes recipe a try.
🛒Ingredients
You only need a few simple ingredients to help you make this recipe. Gather these ingredients on your next trip to the grocery store.
- large russet potatoes
- yellow onion
- green onions
- eggs
- flour
- salt
- black pepper
- garlic powder
- canola oil
See the recipe card below for quantities.
🔪 How to Make Hash Brown Pancakes
This is a quick overview of the steps that you need to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
Peel and grate the potatoes and onions into a large bowl. Remove the excess water.
Finely chop the green onions and add them to the bowl.
Whisk the eggs, and then add the flour, salt, pepper, and garlic powder and whisk together until smooth.
Add to the potato mixture and mix until combined.
Heat oil in a large skillet, and add 3 – 4 potato cakes at a time. Cook for 2-3 minutes on each side.
Once brown on both sides, drain on a paper towel-lined plate before serving.
🥄 Equipment
You only need a few kitchen tools to help you make this easy recipe.
- box grater
- large bowl
- paper towels
- small bowl
- large skillet or frying pan
- plate
🥫 Storage
Storage – Store leftovers in an airtight container in the fridge for 3-4 days.
Freezing – You can also freeze the leftovers in a freezer bag for up to three months. Thaw in the fridge overnight before reheating.
Reheating – Reheat in a warm skillet for 1-2 minutes on each side or until crispy and warm all the way through.
Serve With
These potato pancakes go well with just about any of your favorite meals. We like to serve them with these Slow Cooker Honey BBQ Country Style Ribs. You can also enjoy a slice of this Maple Pound Cake after this meal.
💭 Tips
Here are a few tips that you can use to make sure these hash brown pancakes turn out perfectly for you when you make them.
- Freshly grated potatoes work best, however, you can also use thawed frozen hashbrowns or even refrigerated shredded hash browns.
- Try to get as much water out of the onions and potatoes as possible so that your pancakes crisp up nicely.
- Try dipping these in ranch dressing, sour cream, or even ketchup.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
There is not a lot of difference other than latkes are crispy all the way through, and potato pancakes have a creamy interior.
Wait until the bottom of the pancake has browned, and then use a spatula to quickly flip them over.
🍽 More Recipes
Do you enjoy potato recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Hash Brown Pancakes
Equipment
- box grater
- large bowl
- Paper towels
- small bowl
- large skillet or frying pan
- Plate
Ingredients
- 4 large russet potatoes
- 1 medium yellow onion
- 2 tablespoons green onions finely sliced
- 2 eggs
- 2 tablespoons flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- ¼ cup canola oil for frying
Instructions
- Peel the onion and the potatoes and grate them into a large bowl.
- Gently press the excess water out using a paper towel to remove the liquid.
- Finely chop the green onions into small pieces and add them to the bowl.
- In a small bowl, whisk the 2 eggs.
- Add in the flour, salt and pepper and garlic powder and whisk together until smooth.
- Add to the potato mixture and stir.
- In a frying pan, pour about a tablespoon of oil and add 3-4 pancakes about 3 inches in diameter.
- Cook over medium heat for 2-3 minutes each side, or until golden brown.
- Place on a plate lined with paper towels to drain excess oil and continue frying until all the potatoes are done.
- Serve while hot with favorite dips or spreads such as sour cream, or applesauce!
