Shredded Potato Cakes Recipe
Shredded Potato Cakes Recipe photo by Taste of Home

Shredded Potato Cakes Recipe

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Preparing traditional potato pancakes can be a time-consuming you'll really relish this recipe. By using frozen hash browns, these "spudtacular" hot-off-the-griddle pancakes are ready in a hurry!
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 4 cups frozen shredded hash browns
  • 1/2 cup finely chopped onion
  • 1/4 cup minced fresh parsley
  • 2 tablespoons milk
  • 2 eggs, beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • Vegetable oil

Nutritional Facts

1 serving (2 each) equals 199 calories, 10 g fat (2 g saturated fat), 107 mg cholesterol, 638 mg sodium, 22 g carbohydrate, 2 g fiber, 7 g protein.


  1. Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels. Yield: 4 servings.
Originally published as Potato Pancakes in Taste of Home Meals in Minutes Calendar Annual 1996, p9

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Reviewed Aug. 10, 2010

"My family loved these cakes.Would make again."

Reviewed Mar. 20, 2009

"I love potato pancakes but never made them. This sounds great! Will try.


Reviewed Nov. 23, 2008

"These are great! Instead of thawed hash browns I used a bag of "Simply Potatoes." I used green onions and dried parsley, but otherwise followed the recipe exactly. These are excellent topped with applesauce. My husband and my daughter loved them."

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