Go Back
Crispy Potato Pancakes (Hash Browns)

Crispy Potato Pancakes (Hash Browns)

Classic hash browns (potato pancakes), golden and crispy on the outside, soft on the inside. Perfect with applesauce or sour cream for a savory or sweet twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course, Side Dish
Ingredients Method Notes

Ingredients
  

  • 700 g potatoes starchy, like Russet
  • 1 small onion
  • 2 eggs
  • 2 tbsp flour optional, for binding
  • 1 tsp salt
  • Black pepper to taste
  • Neutral oil for frying (e.g. sunflower or canola)
  • Optional: nutmeg, parsley, chives

Method
 

  1. Peel potatoes and onion. Grate finely and place in a clean kitchen towel. Squeeze out as much liquid as possible.
  2. In a bowl, combine grated mixture with eggs, salt, pepper, and flour. Optionally, add a pinch of nutmeg or herbs.
  3. Heat a generous amount of oil in a large skillet over medium-high heat.
  4. Scoop spoonfuls of the mixture into the pan and flatten with the back of a spoon. Fry until golden brown on both sides, about 3–4 minutes per side.
  5. Remove and place on a paper towel-lined plate to drain excess oil. Serve hot with applesauce or sour cream.

Notes

- Serve immediately for best crispiness.
- Can be kept warm in the oven (100 °C) if making a large batch.
- For extra crispiness, use only egg yolks or add a bit of baking powder.