Potato Pancakes Quick Version Recipe

Craving crispy potato pancakes but short on time? This recipe is your shortcut to spud-tacular deliciousness! Skip the grating and use frozen hash browns (or refrigerated shredded) for unbelievably quick and easy pancakes. Ready in under 20 minutes, these golden-brown delights are perfect for a weeknight dinner or a fun brunch. Get ready to enjoy a truly satisfying and flavorful meal!

Prep Time 10 mins
Cook Time 20 mins
Calories 125.3 kcal
Protein 8g
Rating 4.4 (7 Reviews)
Potato Pancakes Quick Version 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Potato Pancakes Quick Version

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How to Make Potato Pancakes Quick Version

  1. Place 2 cups of frozen hash browns in a strainer and rinse with cold water until completely thawed.
  2. Drain the hash browns thoroughly in the strainer.
  3. Transfer the thawed hash browns to a large bowl.
  4. Add 1/2 cup chopped onion, 1/4 cup chopped fresh parsley, 1/4 cup milk, 2 large eggs, 1/2 cup all-purpose flour, and 1 teaspoon salt. (Optional: Stir in 1/2 cup shredded cheddar cheese)
  5. Gently mix all ingredients until just combined. Don't overmix.
  6. Heat 1/4 inch of oil in a large skillet over medium heat.
  7. Drop 1/4 cupfuls of batter into the hot oil, ensuring not to overcrowd the pan.
  8. Fry the pancakes for 2-3 minutes per side, or until golden brown and crispy.
  9. Remove the pancakes from the skillet and drain on paper towels to remove excess oil.
  10. Serve immediately with your favorite toppings, such as sour cream or applesauce.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

2g

Fat

3g

Carbs

7g