Easy Potato Pancakes

Total Time

Prep/Total Time: 20 min.


4 pancakes

Updated: Jun. 29, 2023
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


  • 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


  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; 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.

Nutrition Facts

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