Crispy Hash Brown Pancakes
Experience the delight of crispy potato goodness with these Quick Hash Brown Pancakes! Skip the tedious grating of fresh potatoes and enjoy a fast, flavorful breakfast that's perfect for any busy morning. Using quick-to-prepare frozen or refrigerated hash browns, these pancakes come together in a snap. Infused with finely chopped onions and fresh parsley, each bite is bursting with flavor. Add a touch of cheddar cheese for an extra creamy, cheesy twist. Whether you enjoy them plain or topped with a dollop of sour cream or applesauce, these pancakes are sure to become a cherished breakfast favorite!
8
Servings
160
Calories
9
Ingredients
Ingredients
Frozen shredded hash browns
4 cups (Rinsed and drained before mixing)
Onion
1/2 cup (Finely chopped)
Fresh parsley
1/4 cup (Minced)
Milk
2 tablespoons (None)
Eggs
2 (Beaten)
All-purpose flour
1/4 cup (None)
Salt
1 teaspoon (None)
Vegetable oil
As needed (For frying)
Cheddar cheese
Optional (Shredded (to taste))
Instructions
1
If using frozen hash browns, place them in a strainer and rinse under cold water until thawed. Drain thoroughly before transferring the hash browns to a large mixing bowl.
2
Add in the finely chopped onion, minced parsley, milk, beaten eggs, flour, and salt. Mix everything together until well combined.
3
In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until shimmering.
4
Scoop the potato mixture into the hot oil by 1/4 cupfuls, ensuring they are spaced apart in the skillet. Flatten them slightly with the back of the spoon.
5
Fry the pancakes until they are golden brown and crispy, approximately 4-5 minutes on each side. You may need to adjust the heat to prevent burning.
6
Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil.
7
Serve hot with sour cream, applesauce, or your favorite toppings.
Nutrition Information
9g
Fat
13g
Carbs
3.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Hash Brown Pancakes?
They are a quick and flavorful breakfast dish made using frozen or refrigerated hash browns, onions, parsley, and a touch of flour and egg to bind them together.
How many servings does this recipe make?
This recipe makes 8 servings.
How do I prepare frozen hash browns for this recipe?
Place the frozen hash browns in a strainer and rinse them under cold water until thawed, then drain them thoroughly.
Can I add cheese to these pancakes?
Yes, you can add shredded cheddar cheese to the mixture for an extra creamy and cheesy twist.
What are the main ingredients?
The main ingredients include 4 cups of shredded hash browns, onion, fresh parsley, milk, eggs, flour, and salt.
How much oil is needed for frying?
You should heat about 1/4 inch of vegetable oil in a large skillet.
What is the recommended size for each pancake?
Scoop the potato mixture into the hot oil using 1/4 cupfuls.
How long should I cook each side?
Fry the pancakes for approximately 4-5 minutes on each side until golden brown and crispy.
What should I do if the pancakes are browning too fast?
You may need to adjust the heat lower to prevent the pancakes from burning while they cook through.
What are the suggested toppings?
These pancakes are delicious served with sour cream, applesauce, or your favorite savory toppings.
Are these hash brown pancakes vegetarian?
Yes, based on the ingredients provided, this recipe is vegetarian-friendly.
How many calories are in one serving?
Each serving contains approximately 160 calories.
What is the fat content per serving?
There are 9 grams of fat per serving.
How many carbohydrates are in these pancakes?
One serving contains 13 grams of carbohydrates.
How much protein do they provide?
Each serving provides 3.5 grams of protein.
Why should I drain the pancakes on a paper towel?
Draining them on a paper towel-lined plate helps remove excess frying oil, keeping them crispy.
Do I need to grate fresh potatoes?
No, this recipe is designed for convenience using quick-to-prepare frozen or refrigerated hash browns.
Can I use dried parsley instead of fresh?
While fresh parsley provides the best flavor, you can substitute with dried parsley if necessary, using about a third of the amount.
What type of flour should I use?
The recipe calls for standard all-purpose flour.
What is the purpose of the eggs in this recipe?
The eggs act as a binder to help hold the potato mixture together while frying.
Is there a specific way to flatten the pancakes?
Yes, use the back of a spoon to slightly flatten the 1/4 cupfuls of mixture once they are in the hot oil.
Can I make these gluten-free?
You can likely substitute the all-purpose flour with a gluten-free flour blend, though results may vary.
What kind of onion is best?
The recipe calls for finely chopped onion; yellow or white onions work well.
How much salt is included?
The recipe uses 1 teaspoon of salt.
Can I use refrigerated hash browns instead of frozen?
Yes, refrigerated hash browns can be used and do not require the rinsing step used for thawing.
Are these pancakes suitable for meal prep?
While best served hot and fresh, they can be reheated in a toaster oven to maintain crispiness.
What type of oil is best for frying?
Vegetable oil is recommended due to its high smoke point.
Can I add garlic to the mix?
Yes, adding minced garlic would be a flavorful addition to the onion and parsley.
Why do I need to rinse the frozen potatoes?
Rinsing helps thaw the potatoes quickly and removes excess surface starch for a better texture.
How do I serve these for a crowd?
Keep the finished pancakes warm in a low oven (200°F) on a wire rack while you finish frying the remaining batches.