Easy Potato Pancakes
Wonderfully crisp, tender, and just melt-in-your mouth amazing. Can be served as an appetizer, side dish or even a light main dish!
I have a newfound love.
It’s potato pancakes. A carboholic’s dream.
And by using refrigerated hash browns, these come together with 10 minutes prep. No wait. More like 7 minutes.
You can also add in your desired toppings – like ham, bacon, pancetta, or maybe all three.
But even without that bacon fat, these are still good on their own, with a dollop of sour cream. Or ketchup. Maybe a little ranch mixed with buffalo sauce…
Sorry, I digress.
My point is – you can eat these on their own, with desired fill-ins, and/or your favorite dipping sauces.
Or you can eat them plain, over the kitchen counter, by yourself.
That way no one judges you as your stuff 4 of these in the middle of the night with a glass of wine.
Easy Potato Pancakes
Ingredients
- 1 20-ounce package refrigerated hash brown potatoes*
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 3 green onions, thinly sliced
- ¼ teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Instructions
- In a large bowl, combine potatoes, Parmesan, flour, garlic, eggs, green onions and cayenne pepper; season with salt and pepper, to taste.
- Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2-3 minutes. Flip and cook on the other side, about 2 minutes longer.
- Serve immediately.
Notes
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Thanks, this recipe sounds yummy. Always made them with leftover mashed pototes like my grandma did.
Ohhh yum! Bacon is excellent with pretty much anything so I am sure it would be a great addition to these already amazing looking potato pancakes. Will definitely have to try!
This look so crispy! Hope to try them as a side dish some night soon!
I need to make this asap! Thank you so much!
Sofie
I do this with leftover mash potatoes. Definitely a comfy fall meal!
Ooooo I was JUST thinking that I wanted to find a more home made version of latkes for this year’s Chanukah. These aren’t as painful as grating potatoes by hand but are a bit more homemade than the boxed powder mix! Ugh! =)
Yum – thank you.
I love potato pancakes and I grew up eating them as a side dish very often. I don’t make them that often because I am not a huge fan of the grating and wringing that usually is required to get a good potato pancake. Why have I never thought of using hashbrowns??…ha. Great recipe!
Hahaha heyyyyy have you been spying in my kitchen in the middle of the night? Because I am pretty sure I have done exactly that more times then I Would like to admit!!
I have a bag of frozen hash brown potatoes (just potatoes-nothing else). Do you think thawed (and maybe patted dry) they could be used with the same result? These look really good! Thank you for the recipe!!
Yes, absolutely! But I recommend wringing out as much moisture as possible to really let the pancakes crisp up.
I just realized I bought frozen hash brown potatoes for this recipe also (where do you find refrigerated hash browns?). I will try defrosting them. Thanks.
Most grocery stores carry them!
What a great idea to use refrigerated hash browns! I love potato pancakes, and this recipe looks amazing!
Sounds like Mummy used to make. Thanks.