Description
Make crispy hash-brown cheesy pancakes in 20 minutes using pantry staples. These are perfect for batch cooking and creating photo-ready stacks. Shredded potatoes cook quickly, resulting in golden exteriors and gooey cheese centers.
Ingredients
- 4 cups shredded hash browns thawed and well-dried
- 2 large eggs
- 1/3 cup all-purpose flour
- 1 cup shredded cheddar or Monterey Jack
- 2 green onions finely sliced
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Neutral oil for frying
- 2 tablespoons grated Parmesan optional
- Sour cream and chives for serving
Instructions
- Dry potatoes: If using frozen hash browns, thaw them completely. Squeeze them very dry using a clean towel until no moisture drips out. If using refrigerated shreds, pat them dry thoroughly.
- Make batter: In a bowl, whisk together the eggs, flour, garlic powder, salt, and pepper. Gently fold in the dried hash browns, shredded cheese, and sliced green onions until everything is evenly coated in the batter.
- Pan-fry: Heat 1/8 inch of neutral oil in a nonstick skillet over medium to medium-high heat. Scoop 1/4 cup portions of the batter onto the hot skillet. Gently press each portion down to about 1/2-inch thickness. Cook for 3–4 minutes on each side until the pancakes turn deep golden brown and crisp. Adjust the heat as needed to cook the center through while the edges brown.
- Finish: Remove the cooked pancakes from the skillet and drain them on a wire rack or paper towels. While they are still hot, lightly sprinkle the tops with Parmesan cheese, if you are using it.
- Serve: Stack the pancakes and top them immediately with sour cream and fresh chives.
Notes
- Get the potato shreds very dry; this step creates the crispiest, laciest edges.
- Keep the patties small and uniformly thick so they brown evenly and stack neatly.
- Use a consistent 1/4-cup scoop to make sure all your pancakes are identical sizes for photo batches.
- Fry in batches. Place finished pancakes on a wire rack set inside a 225°F oven to keep them warm while you cook the rest.
- For the most golden tops, press lightly with a spatula while the pancake is cooking to maximize contact with the pan.
- For extra stretch, substitute the cheese with low-moisture mozzarella.
- To add heat, include 1/4 teaspoon of smoked paprika or a pinch of cayenne pepper in the batter.
- To make this recipe gluten-free, replace the all-purpose flour with 3 tablespoons of cornstarch.
- For storage, refrigerate for up to 4 days, separated by parchment paper layers. Freeze for up to 2 months. Reheat baked at 425°F on a rack for 8–10 minutes; avoid the microwave.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American