Crispy Potato Pancakes Using Frozen Hash Browns Recipes

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POTATO PANCAKES (QUICK VERSION)



Potato Pancakes (Quick Version) image

Preparing traditional potato pancakes can be a time consuming process....so you'll really relish this recipe. That's because there's no need to grate potatoes. By using frozen hash browns(or even quicker to use refrigerated shredded hash browns), these "spud-tacular" palate-pleasing pancakes are ready in a hurry! Recipe from TOH. I sometimes add some cheddar cheese in with the mixture.

Provided by diner524

Categories     Breakfast

Time 20m

Yield 16 pancakes, 8 serving(s)

Number Of Ingredients 8

4 cups frozen shredded hash browns
1/2 cup onion, finely chopped
1/4 cup fresh parsley, minced
2 tablespoons milk
2 eggs, beaten
1/4 cup all-purpose flour
1 teaspoon salt
vegetable oil

Steps:

  • Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 inches of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.
  • Optional: Serve with sour cream or applesauce.
  • Note: If using refrigerated hash browns, skip the first step.

EASY POTATO PANCAKES



Easy Potato Pancakes image

Using frozen hash browns makes these potato pancakes a snap to fix. They're a tasty companion to eggs for brunch. -Marlene Harguth, Maynard, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 20m

Yield 4 pancakes.

Number Of Ingredients 7

3 cups frozen shredded hash brown potatoes
2 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
3 tablespoons butter, melted
1-1/2 teaspoons water
1/2 teaspoon salt
1 tablespoon canola oil

Steps:

  • Place the hash browns in a strainer; rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add the flour, eggs, butter, water and salt; mix well. , Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides. Drain on paper towels.

Nutrition Facts : Calories 202 calories, Fat 14g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 421mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

CRISPY POTATO PANCAKES (USING FROZEN HASH BROWNS)



Crispy Potato Pancakes (Using Frozen Hash Browns) image

I love potatoes! This is from Cook's Country magazine. Prep time includes time for letting microwave-defrosted hash browns cool.

Provided by SweetSueAl

Categories     Breakfast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
5 frozen shredded hash brown patties
4 tablespoons unsalted butter
1 large egg
2 scallions, chopped fine
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Adjust oven rack to upper middle position and preheat oven to 475 degrees. Coat rimmed baking sheet with vegetable oil.
  • Place hash browns and butter in a large microwave-safe bowl. Cover tightly with plastic wrap and microwave on high power until butter is melted and hash browns are defrosted, about 5 minutes. Remove plastic wrap, stir well, and let cool.
  • Whisk egg, scallions, cornstarch, salt, and pepper together in a medium bowl until thoroughly combined.
  • Add to hash brown mixture and stir until incorporated.
  • Divide mixture into 10 equal-sized balls and set aside on a large plate.
  • Place oiled baking sheet in oven and heat until oil is just beginning to smoke, about 6 minutes.
  • Remove baking sheet from oven, and working quickly, place potato balls on hot baking sheet.
  • Spray each ball with cooking spray then press each one into a 1/2-inch-thick disk using a metal spatula sprayed with non-stick cooking spray.
  • Bake until potato pancakes are golden brown on bottom, about 10 minutes. Flip pancakes over, press down using metal spatula, and bake until crisp and golden brown on second side, about 8 minutes.
  • Place pancakes on a plate lined with paper towels and let drain briefly. Garnish with sour cream and chives, if desired.

Nutrition Facts : Calories 191, Fat 19.6, SaturatedFat 8.6, Cholesterol 83.4, Sodium 311.2, Carbohydrate 2.6, Fiber 0.3, Sugar 0.3, Protein 1.9

CRISPY POTATO PANCAKES



Crispy Potato Pancakes image

Need a tasty side for any meal of the day? These are the route to go. I tried this recipe in my culinary class and they were amazing! Everyone raved about their excellent texture and flavor!

Provided by maf13456

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 9

2 pounds potatoes, peeled and coarsely shredded
2 onions, minced
3 eggs, beaten
¼ cup all-purpose flour
1 tablespoon baking powder
1 teaspoon lemon juice
1 pinch ground nutmeg, or to taste
salt and ground black pepper to taste
¼ cup vegetable oil

Steps:

  • Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.
  • Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 34.6 g, Cholesterol 93 mg, Fat 11.9 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 213.5 mg, Sugar 3 g

SIMPLY TRADITIONAL POTATO PANCAKES



Simply Traditional Potato Pancakes image

Grated carrots add a touch of sweetness and a splash of color to these tasty pancakes. Top with applesauce or sour cream if desired.

Provided by Simply Potatoes

Categories     Trusted Brands: Recipes and Tips     Simply Potatoes®

Time 20m

Yield 8

Number Of Ingredients 8

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
⅓ cup shredded carrot
¼ cup finely chopped onion
1 tablespoon all-purpose flour
½ teaspoon salt
2 eggs, slightly beaten
1 tablespoon vegetable oil
¼ teaspoon Applesauce or sour cream

Steps:

  • In large bowl stir together Simply Potatoes, carrot, onion, flour and salt. Stir in beaten eggs.
  • Heat oil in 12-inch nonstick skillet over medium heat. Drop four generous 1/4 cup pancakes of potato mixture into skillet; flatten slightly. Cook each pancake 2 to 3 minutes on each side or until golden brown, turning once. Cook remaining pancakes, adding additional oil to skillet if needed. Drain pancakes on paper towel. Serve with applesauce or sour cream if desired.

Nutrition Facts : Calories 101.8 calories, Carbohydrate 15.8 g, Cholesterol 46.5 mg, Fat 3 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 214.4 mg, Sugar 0.6 g

CRISPY POTATO PANCAKES



Crispy Potato Pancakes image

Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 medium potatoes, peeled
1 egg
1/3 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Canola oil

Steps:

  • Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

POTATO PANCAKES



Potato Pancakes image

Our savory potato pancakes are made with ready-made hash browns to save time. Serve with a dollop of sour cream!

Provided by By Stephanie Wise

Categories     Breakfast

Time 25m

Yield 9

Number Of Ingredients 9

2 eggs, beaten
3 green onions, chopped
2 lb frozen shredded hash brown potatoes, thawed, or shredded fresh potatoes
2 tablespoons Gold Medal™ all-purpose or unbleached flour
1/4 teaspoon baking powder
Dash salt
Dash pepper
Olive oil for frying
Sour cream or applesauce for topping

Steps:

  • In large bowl, stir together thoroughly eggs, green onions, potatoes, flour, baking powder, salt and pepper.
  • Heat 10-inch cast-iron skillet or large griddle over medium-high heat. Coat bottom of skillet with 1 tablespoon olive oil.
  • Scoop heaping tablespoonfuls potato mixture into skillet; use pancake turner to flatten into pancake shape. Cook about 3 minutes on each side until deep golden brown and crispy. Make sure skillet is fully coated with oil before each batch.
  • Serve warm with sour cream or applesauce.

Nutrition Facts : ServingSize 1 Serving

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