HOW TO MAKE POTATO PANCAKES WITH FROZEN HASH BROWNS RECIPES

Name: Crispy Potato Pancakes (Using Frozen Hash Browns)
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 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

CRISPY POTATO PANCAKES (USING FROZEN HASH BROWNS) RECIPE ...

Crispy Potato Pancakes (Using Frozen Hash Browns) Recipe ... image

I love potatoes! This is from Cook's Country magazine. Prep time includes time for letting microwave-defrosted hash browns cool.

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

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, FatContent 19.6, SaturatedFatContent 8.6, CholesterolContent 83.4, SodiumContent 311.2, CarbohydrateContent 2.6, FiberContent 0.3, SugarContent 0.3, ProteinContent 1.9

EASY POTATO PANCAKES RECIPE: HOW TO MAKE IT

Easy Potato Pancakes Recipe: How to Make It 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

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 pancakes.

Number Of Ingredients 7

Ingredients

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, FatContent 14g fat (7g saturated fat), CholesterolContent 129mg cholesterol, SodiumContent 421mg sodium, CarbohydrateContent 13g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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