What To Know
- Place the grated potatoes in a large bowl and squeeze out as much excess moisture as possible using a cheesecloth or paper towels.
- Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days.
- When ready to serve, thaw the pancakes and reheat them in a skillet or oven.
Are you ready to embark on a culinary adventure that will transform your breakfast routine? If so, it’s time to learn how to make potato pancakes with hash browns. This mouthwatering dish combines the crispy crunch of hash browns with the fluffy texture of potato pancakes, creating a symphony of flavors that will leave you craving more.
Ingredients You’ll Need:
- 2 large russet potatoes, grated
- 1 cup frozen hash browns
- 1 large onion, grated
- 2 eggs
- 1/2 cup flour
- 1 teaspoon baking powder
- Salt and pepper to taste
- Vegetable oil, for frying
Step-by-Step Instructions:
1. Prepare the Potatoes:
Grate the russet potatoes using a box grater. Place the grated potatoes in a large bowl and squeeze out as much excess moisture as possible using a cheesecloth or paper towels.
2. Add the Hash Browns:
Add the frozen hash browns to the bowl with the grated potatoes. Mix well to combine.
3. Grate the Onion:
Grate the onion and add it to the potato mixture. Stir to distribute evenly.
4. Add the Eggs, Flour, and Seasonings:
Crack the eggs into the bowl and whisk them until well beaten. Add the flour, baking powder, salt, and pepper. Mix until just combined.
5. Form the Pancakes:
Scoop about 1/4 cup of the potato mixture into your hands and form into a patty. Repeat until all the mixture has been used up.
6. Heat the Oil:
Pour a generous amount of vegetable oil into a large skillet and heat over medium-high heat.
7. Fry the Pancakes:
Carefully place the potato pancakes into the hot oil. Cook for 2-3 minutes per side, or until golden brown and cooked through.
8. Drain and Serve:
Transfer the fried potato pancakes to a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite toppings, such as sour cream, applesauce, or maple syrup.
Tips for Perfect Potato Pancakes:
- Use russet potatoes for the best texture.
- Squeeze out as much excess moisture as possible from the potatoes to prevent soggy pancakes.
- Don’t overmix the batter. Overmixing will make the pancakes tough.
- Cook the pancakes over medium-high heat to create a crispy exterior.
- Serve the pancakes immediately to enjoy them at their best.
Variations:
- Add shredded cheese to the batter for a cheesy twist.
- Top the pancakes with chopped bacon or sausage for a savory flavor.
- Add diced bell peppers or onions to the batter for a colorful and flavorful twist.
The Perfect Pairing:
Potato pancakes with hash browns pair perfectly with a variety of breakfast favorites, such as:
- Scrambled eggs
- Bacon or sausage
- Fruit salad
- Yogurt
Frequently Asked Questions:
Q: Can I use fresh hash browns instead of frozen?
A: Yes, you can use fresh hash browns. Simply grate the potatoes and follow the same steps as outlined above.
Q: How do I store leftover potato pancakes?
A: Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven before serving.
Q: Can I make potato pancakes ahead of time?
A: Yes, you can make potato pancakes ahead of time. Prepare the pancakes as directed and then place them on a baking sheet lined with parchment paper. Freeze for up to 2 months. When ready to serve, thaw the pancakes and reheat them in a skillet or oven.
