Quick Hash brown potato pancakes

Sandra Welch 2

"Skip the preparation of shredding potatoes with this quick and easy way of making delicious potato pancakes from frozen or refrigerated shredded hash browns!!"
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20 16 servings yields 16 small pancakes
Serving size has been adjusted!

Original recipe yields 16 servings



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  1. Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl.
  2. Add onion, parsley, milk, eggs, flour and salt; mix well.
  3. 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.
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