Best 8 Potato Pancakes Using Frozen Hash Browns Recipes

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Potato pancakes, also commonly known as hash browns, are a delightful and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are traditionally made using fresh potatoes, but using frozen hash browns offers a quick and convenient alternative that yields equally delicious results. This comprehensive guide will provide you with a collection of carefully curated recipes that showcase the art of cooking potato pancakes using frozen hash browns. From classic recipes that stay true to the original flavors to innovative twists that incorporate unique ingredients and cooking techniques, this article has something for everyone. Whether you are a seasoned cook looking for new inspiration or a novice seeking guidance, this resource will equip you with the knowledge and techniques you need to create mouthwatering potato pancakes that will satisfy your cravings and impress your family and friends.

Let's cook with our recipes!

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.

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.

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

SHREDDED POTATO CAKES



Shredded Potato Cakes image

Preparing traditional potato pancakes can be a time-consuming process...so you'll really relish this recipe. By using frozen hash browns, these "spudtacular" hot-off-the-griddle pancakes are ready in a hurry!

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 cups frozen shredded hash browns
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
2 tablespoons whole milk
2 large 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 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.

Nutrition Facts : Calories 199 calories, Fat 10g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 638mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

BISQUICK® POTATO PANCAKES



Bisquick® Potato Pancakes image

Potato pancakes, or latkes, are eaten traditionally during Hanukkah, but they are great to serve any time, especially topped with sour cream or applesauce.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 16

Number Of Ingredients 7

2 eggs
1/4 cup milk
1 package (20 oz) refrigerated shredded hash brown potatoes
1/2 cup Original Bisquick™ mix
2 tablespoons thinly sliced green onions or finely chopped onion
1/2 teaspoon salt
2 tablespoons butter or margarine

Steps:

  • Beat eggs in medium bowl with hand beater until fluffy. Stir in milk, potatoes, Bisquick, onions and salt. Melt 1 tablespoon of the butter in 12-inch nonstick skillet over medium heat.
  • Using 1/4 cup potato mixture for each pancake, place 8 mounds into skillet. Flatten each with spatula to about 4 inches in diameter.
  • Cook pancakes about 3 to 4 minutes on each side or until golden brown. Remove from skillet; cover to keep warm. Repeat with remaining tablespoon butter and potato mixture. Add additional butter as needed to prevent sticking.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 25 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 pancake, Sodium 150 mg, Sugar 0 g, TransFat 0 g

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

LOADED POTATO PANCAKES



Loaded Potato Pancakes image

While clearing out her fridge Ree found a bag of shredded hash browns and used them to make these potato pancakes. Either the frozen or refrigerated products will work in this recipe although Ree prefers the refrigerated kind.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 pancakes

Number Of Ingredients 8

6 slices thick-cut bacon, cut into 1/2-inch pieces
2 cups shredded refrigerated or frozen and thawed hash browns
2 teaspoons seasoning salt
1 teaspoon black pepper
Sea salt, for sprinkling
1/2 cup shredded Cheddar
1/3 cup sour cream
4 scallions, thinly sliced

Steps:

  • Cook the bacon, stirring, in a large nonstick skillet over medium heat until crisp, about 8 to 0 minutes. Remove with a slotted spoon to a paper towel lined plate to drain. Reserve the pan; don't clean it out.
  • In a large bowl, mix the hash browns, seasoning salt and black pepper. Return the skillet to medium heat. Carefully add four 1/2 cup scoops to the skillet. Press the potato mounds down with a spatula and let cook until golden and crisp, 4 to 5 minutes per side. Remove to a paper towel lined plate to drain. Sprinkle with sea salt and the shredded Cheddar.
  • Transfer the potato pancakes to a platter or small cutting board. Add a dollop of the sour cream to the center of each. Top with the green onions and reserved bacon.

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

Tips:

  • Use thawed hash browns: Frozen hash browns can be used to make potato pancakes, but it's important to thaw them first. This will help them cook evenly and prevent them from becoming too dry.
  • Add seasonings: Potato pancakes are a blank canvas for flavor, so feel free to add your favorite seasonings. Some popular options include salt, pepper, garlic powder, onion powder, and paprika.
  • Use a nonstick skillet: A nonstick skillet will help prevent the potato pancakes from sticking and burning. If you don't have a nonstick skillet, you can use a regular skillet greased with cooking spray.
  • Cook the potato pancakes over medium heat: Cooking the potato pancakes over medium heat will help them cook evenly and prevent them from burning.
  • Flip the potato pancakes carefully: Potato pancakes are delicate, so it's important to flip them carefully. Use a spatula to gently loosen the edges of the pancake before flipping it.
  • Serve the potato pancakes hot: Potato pancakes are best served hot. They can be served with a variety of toppings, such as sour cream, applesauce, or maple syrup.

Conclusion:

Potato pancakes are a delicious and easy-to-make dish. They can be made with simple ingredients and can be served with a variety of toppings. Whether you're looking for a quick and easy breakfast or a hearty and satisfying dinner, potato pancakes are a great option.

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