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Potato pancake cut into slices and garnished with fresh herbs and parmesan cheese.
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Crispy Potato Pancake

This Crispy Potato Pancake is like one giant golden hash brown. It's perfectly crunchy on the outside, tender inside, and made with just a few simple ingredients for an easy breakfast or brunch side dish!
Course Breakfast, Side Dish
Cuisine American
Keyword potato pancake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 273kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

Instructions

  • Shred the potatoes: Using the large holes of a box grater, shred the potatoes.
    2 large russet potatoes
    Side-by-side image of peel and shredding the russet potatoes for potato pancake.
  • 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
    Soaking the shredded potatoes in cold water.
  • 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.
    Side-by-side image of draining the shredded potatoes in a fine mesh strainer.
  • 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
    Side-by-side of mixing shredded potatoes with seasonings in mixing bowl for potato pancake.
  • 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
    Shredded potatoes pressed down into 10-inch non-stick skillet.
  • 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
    Side-by-side of flipped pancake on cutting board then adding back to the pan and adding cubes of butter around the edge.
  • Cook the second side: Cook for another ~8-10 minutes, until the second side is golden brown and crispy. Start Timer
    Potato pancake flipped in skillet to cook on the bottom side.
  • 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
    Side-by-side of cutting the potato pancake into slices then serving one slice on a plate with eggs, bacon and avocado.

Notes

These crispy hash browns are perfect served with:
Helpful Tips!
  • 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

Serving: 1serving | Calories: 273kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 16mg | Sodium: 486mg | Potassium: 476mg | Fiber: 2g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg