Prep 10 mins
Cook 20 mins
Using frozen hash browns is a time saver, plus the baking method makes for a quick, tasty recipe that allows everyone to eat at the same time, instead of making the potato pancakes in batches. From "The Best of America's Test Kitchen", posted for safe-keeping.
- 2 tablespoons vegetable oil
- 5 cups frozen shredded hash brown potatoes
- 4 tablespoons unsalted butter
- 1 large egg
- 2 scallions, chopped fine
- 1 tablespoon cornstarch
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- vegetable cooking spray
- sour cream (optional)
- applesauce (optional)
- Adjust an oven rack to the upper-middle position and heat the oven to 475 degrees. Coat a rimmed baking sheet with the vegetable oil.
- Place the hash browns and butter in a large microwave-safe bowl. Cover tightly with plastic wrap and microwave on high power until the butter is melted and the hash browns are defrosted, about 5 minutes. Remove the plastic wrap, stir well, and let cool completely.
- Whisk the egg, scallions, cornstarch, salt, and pepper together in a medium bowl until thoroughly combined. Add to the cooled hash-brown mixture and stir until incorporated. Divide the mixture into 10 equal-sized balls and set aside on a large plate.
- Place the oiled baking sheet in the oven and heat until the oil is just beginning to smoke, about 6 minutes. Remove the baking sheet from the oven and, working quickly, place the potato balls on the hot baking sheet. Spray each ball with vegetable oil spray, then press each one into a 1/2 inch thick disk using a metal spatula (spray the back of the spatula with vegetable oil spray if the potato balls start to stick.).
- Bake until the potato pancakes are golden brown on the bottom, about 10 minutes. Flip the pancakes over, press down using a metal spatula, and bake until crisp and golden brown on the second side, about 8 minutes more.
- Place the pancakes on a large paper towel-lined plate and let drain briefly. Serve with sour cream and /or applesauce if desired.