Hash Brown & Apple Pancake Recipe

3.5 1 2
Hash Brown & Apple Pancake Recipe
Hash Brown & Apple Pancake Recipe photo by Taste of Home
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Hash Brown & Apple Pancake Recipe

Read Reviews
3.5 1 2
Publisher Photo
Wedges of crispy Hash Brown Apple Pancake make a fast and fabulous side dish the whole family will savor. Laced with onions, chives and Swiss cheese, they take only minutes and would go well with all kinds of entrees.—Susan Hein, Burlington, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1-1/4 cups frozen shredded hash brown potatoes, thawed
  • 1/2 cup finely chopped apple
  • 1/4 cup finely chopped onion
  • 1 large egg white
  • 1 tablespoon minced fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter, divided
  • 2 tablespoons canola oil, divided
  • 1/2 cup shredded Swiss cheese

Directions

In a large bowl, combine the first seven ingredients. In a large nonstick skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat.
Spread half of the potato mixture evenly in pan; sprinkle with cheese. Top with remaining potato mixture, pressing gently into skillet. Cook 5 minutes or until bottom is browned.
Carefully invert pancake onto a plate. Heat remaining butter and oil in same pan. Slide pancake into skillet, browned side up. Cook 5 minutes longer or until bottom is browned and cheese is melted. Slide pancake onto a plate; cut into four wedges. Yield: 4 servings.
Originally published as Hash Brown Apple Pancake in Quick Cooking January/February 2006, p21

Nutritional Facts

1 wedge: 199 calories, 16g fat (7g saturated fat), 27mg cholesterol, 241mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 6g protein.

  • 1-1/4 cups frozen shredded hash brown potatoes, thawed
  • 1/2 cup finely chopped apple
  • 1/4 cup finely chopped onion
  • 1 large egg white
  • 1 tablespoon minced fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter, divided
  • 2 tablespoons canola oil, divided
  • 1/2 cup shredded Swiss cheese
  1. In a large bowl, combine the first seven ingredients. In a large nonstick skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat.
  2. Spread half of the potato mixture evenly in pan; sprinkle with cheese. Top with remaining potato mixture, pressing gently into skillet. Cook 5 minutes or until bottom is browned.
  3. Carefully invert pancake onto a plate. Heat remaining butter and oil in same pan. Slide pancake into skillet, browned side up. Cook 5 minutes longer or until bottom is browned and cheese is melted. Slide pancake onto a plate; cut into four wedges. Yield: 4 servings.
Originally published as Hash Brown Apple Pancake in Quick Cooking January/February 2006, p21

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MY REVIEW
katlaydee3 User ID: 3741999 158738
Reviewed Mar. 2, 2011

"This was ok but not great. The onion didn't really cook and the apple tasted odd. Not my favorite."

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