Easy Potato Pancakes Recipe
Easy Potato Pancakes Recipe photo by Taste of Home

Easy Potato Pancakes Recipe

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“Using frozen hash browns makes Easy Potato Pancakes a snap to fix,” notes Marlene Harguth of Maynard, Minnesota. “I like to team them up with pork chops and applesauce.”
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 3 cups frozen shredded hash brown potatoes
  • 2 tablespoons all-purpose flour
  • 2 eggs, lightly beaten
  • 3 tablespoons butter, melted
  • 1-1/2 teaspoons water
  • 1/2 teaspoon salt
  • 1 tablespoon canola oil

Nutritional Facts

1 each: 202 calories, 14g fat (7g saturated fat), 129mg cholesterol, 421mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 5g protein


  1. 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 and mix well.
  2. 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. Yield: 4 servings.
Originally published as Easy Potato Pancakes in Taste of Home February/March 2006, p22

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Reviewed Aug. 6, 2014

"Very good recipe. Using frozen hash browns makes it so easy and adding onion makes it so good."

Reviewed Feb. 26, 2014

"I just tried this recipe, my husband liked these potato pancakes. I will make them at work (an elderly facility). I will do another review after I have made these for our residents. I'm so excited!"

Reviewed Aug. 14, 2013 Edited Feb. 4, 2015

"Great recipe. I added chopped onions and the potato cakes were perfect."

Reviewed Oct. 4, 2011

"These were simple to make and tasted great. The egg and butter gave them great flavor. We ate them with soup beans and will definitely make them again."

Reviewed Mar. 19, 2011

"Easy to make and tastes great. I used 4 cups of hash browns because the bigger the better"

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