Crispy Potato Pancake
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If you love crispy hash browns, this giant potato pancake is about to be your new obsession. It’s perfect for an easy weekend breakfast or brunch, or when you’re craving breakfast-for-dinner.
Think of it as one big, golden, crunchy hash brown that’s perfect for serving with your favorite breakfast staples, like scrambled eggs, crispy bacon, or my Slow Cooker Breakfast Casserole. It’s simple, satisfying, and you’ll love how easy it is to make with just a handful of pantry staples.
Table Talk with Tawnie
Think of this as one big, skillet-sized hash brown! Or like my kids have been calling it “a potato cake” 😆 It’s crispy, buttery, and perfectly seasoned, with an irresistible crunch on the outside and soft, tender potatoes inside. I’ve been loving making this on the weekends, and we slice it up and enjoy it with eggs, wrapped up in breakfast tacos or burritos, or just have it with bacon and toast. It’s a fun way to make hash browns for the family, and they’re just so delicious!
- Russet potatoes: 2 large russet potatoes, peeled and grated using the large holes of a box grater. Russets are ideal here because their high starch content helps create those crispy, golden edges.
- Cornstarch: Acts as a binder to help hold the potatoes together while also enhancing crispiness.
- Neutral oil: Avocado oil, vegetable oil, or canola oil all work well. You want something with a high smoke point to help the potatoes get perfectly golden without burning.
- Unsalted butter: Adding butter around the perimeter of the potatoes and letting it melt into the pan helps create those deeply golden, crispy edges while adding rich, savory flavor.
- Parmesan cheese: Optional, but adds a salty, nutty finish. I like to sprinkle some on top right before serving for an extra layer of flavor.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prep the potatoes
Shred the potatoes using a box grater. Then soak in ice-cold water for about 5 minutes (this helps to remove excess starch!). Then rinse the potato shreds, and put them in a clean kitchen towel to squeeze out the moisture.
Season the potatoes
Place the dried potatoes in a large bowl, add the seasonings, and toss to combine.
Cook the first side
Heat a skillet and add oil. Add the potato mixture and press firmly into an even layer to form a compact pancake. Cook undisturbed for ~8-12 minutes until the bottom is deeply golden and crispy. Then carefully loosen the edges with a spatula, and flip the hash brown onto a plate.
Flip & finish cooking
Return the hash brown to the skillet and add butter around the perimeter of the potatoes. Allow it to melt and continue to cook for another ~8-10 minutes, until the second side is golden brown and crispy.
Serve & enjoy!
Transfer the hash brown to a cutting board and slice! Garnish with fresh herbs and parmesan. Serve immediately and enjoy!!
Expert Tips
- Use the large holes on the grate: Using the large holes on a box grater gives you those classic hashbrown-style strands that crisp up beautifully in the pan. The bigger shreds create more texture and allow the edges to get golden and crunchy while the inside stays tender.
- Don’t skip the soak: Do not skip soaking the shredded potatoes in ice-cold water for 5 minutes. This is important to prevent the potato shreds from browning and helps remove excess starch so your pancake can get nice and crispy!
- Dry the potatoes very well: Make sure to fully drain and dry the shredded potatoes. Any excess moisture will prevent your hash brown from getting crispy.
- Cast iron: You can also use a well-seasoned cast-iron skillet instead of a non-stick skillet. It distributes heat evenly and creates a great crust.
- Don’t stir: LEAVE THE POTATOES ALONE! Don’t stir the potatoes while cooking. Let them form a crust.
- Watch the heat: Cook over medium heat, not high, so the potatoes cook through before the outside burns.
- Serve immediately: This crispy potato pancake is truly best served right away so that the crust is still crispy, while the inside is hot and fluffy. You can reheat leftovers, but it might be a little soggier.
Serving Suggestions
- 🍳Soft and Creamy Scrambled Eggs or Sheet Pan Eggs
- 🥪Copycat Starbucks Spinach Feta Wrap or Meal Prep Breakfast Sandwiches
- 🥓Bacon or Bacon Jam
- ✨Biscuits and Sausage Gravy
- 🥚Bacon and Cheese Quiche or Quiche Florentine (Spinach Quiche)
- ⭐️Slow Cooker Breakfast Casserole, Everything Bagel Breakfast Casserole, or Breakfast Sausage Casserole
- 🍴Breakfast Enchiladas or Hawaiian Roll Breakfast Sliders
Storage / Freezing
- Storage: Let the potato pancake cool completely, then store slices in an airtight container in the refrigerator for up to 3–4 days. For best results, reheat in a skillet over medium heat or in the oven/air fryer until warmed through and crispy again. You can reheat in the microwave, but you’ll lose that crisp texture.
- Freezing: Once cooled, cut into slices and place them on a baking sheet in a single layer to freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months. Reheat straight from frozen in a skillet, oven, or air fryer at 375°F until hot and crispy. Avoid thawing first, as it can make the potatoes soggy.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Crispy Potato Pancake
Ingredients
- 2 large russet potatoes (peeled)
- 1 tsp. kosher salt (or more to taste)
- 1 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 cup cornstarch (this is our binder)
- 3 Tbsp. neutral oil (avocado oil, vegetable, or canola)
- 2 Tbsp. unsalted butter
- Parmesan cheese (optional)
Optional garnish:
- Fresh chopped parsley, scallions, or thyme
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Shred the potatoes: Using the large holes of a box grater, shred the potatoes.2 large russet potatoes
- Soak the potatoes: Immediately transfer the shredded potatoes to a large bowl of ice-cold water to prevent browning and help remove excess starch. Soak for just about 5 minutes. Start Timer
- Rinse and dry: Pass the potato shavings through a sieve to rinse and then put them in a clean kitchen towel or cheesecloth to squeeze out moisture. The potatoes should feel dry but still slightly tacky, not bone dry. We need some moisture/starch to help the potatoes stick together, but still on the dry side for a crispy hash brown. If needed, take another clean towel to pat them dry a bit.
- Season the potatoes: Place the dried potatoes in a large bowl and add the salt, pepper, garlic powder, onion powder, and cornstarch. Toss until evenly combined, and the cornstarch coats the potatoes.1 tsp. kosher salt, 1 tsp. black pepper, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/4 cup cornstarch, 2 large russet potatoes
- Heat the skillet: Heat a 10-inch non-stick skillet over medium heat. Add the oil and heat until shimmering. Add the potato mixture in an even layer and press down firmly with a spatula to form a compact pancake.3 Tbsp. neutral oil
- Cook the first side: Cook undisturbed for ~8-12 minutes Start Timer until the bottom is deeply golden and crispy. Avoid rushing this step. Cooking too quickly can leave the inside undercooked, and be sure to keep the heat on medium heat.
- Flip the hash browns: Carefully loosen the edges with a spatula. Place a plate or cutting board over the skillet and carefully flip the hash brown pancake onto it. Return the skillet to the heat and slide the hash browns back into the pan, crispy side up. Add the butter around the perimeter of the potatoes, and allow it to melt.2 Tbsp. unsalted butter
- Cook the second side: Cook for another ~8-10 minutes, until the second side is golden brown and crispy. Start Timer
- Serve: Transfer the hash browns to a cutting board or platter and slice like a pizza. Garnish with fresh herbs and parmesan and serve immediately.Parmesan cheese, Fresh chopped parsley, scallions, or thyme
Notes
- Scrambled eggs
- My oven bacon or my bacon jam
- Warm tortillas
- Sliced avocado
- Hot sauce
- Salsa
- Pickled red onions
- Fresh chives or cilantro
- Lime wedges
- Dry the potatoes very well. Moisture prevents crisping.
- You can also use a well-seasoned cast-iron skillet. It distributes heat evenly and creates a great crust.
- Don’t stir the potatoes while cooking. Let them form a crust.
- Cook over medium heat, not high, so the potatoes cook through before the outside burns.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
