Food Works Potato Pancakes/Hashbrowns

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READY IN: 30mins
Recipe by FoodWorks

"Hash" stir fried in a pan is an easy, staple mixture of a bunch of finely diced foods. <br> Unlike the machine-formed and deep fried hash brown patties you're used to, you can make wholesome, fresh ones on the stove at home. <br> Adding garlic, onions, leeks, zucchini, or green onion makes a super flavourful meal! Don't be shy with the salt, either, as salt and potatoes go hand-in-hand. <br> PROTIP: Press into patties for a potato pancake, or stir fry hash mixture until golden for true hashbrowns.

Ingredients Nutrition


  1. Grate raw potatoes on a cheese grater (and zucchini, if using).
  2. Add 1 egg to bowl, beat until frothy.
  3. Squeeze potatoes (and zucchini) as dry as you can in a tea towel. This helps the hash browns stick together. Add to bowl.
  4. Mince garlic and onion (if using). Add to bowl.
  5. Add salt and pepper, to taste, and mix contents of bowl.
  6. If batter won't stick as a patty pressed in your hands, add another egg and mix well.
  7. Preheat frying pan or electric griddle to medium-high.
  8. Oil hot pan lightly with butter on a paper towel, cooking spray, or liquid oil.
  9. Press handfuls of batter into patties for potato pancakes, and set lightly on the pan (if you drop them, they will fall apart).
  10. Cook patties until bottoms are lightly browning, flip once.
  11. cook other side to brown, serve hot.
  12. If making hashbrowns, stir fry potato mixture in a hot pan until the edges of shredded potatoes start browning. Serve hot.

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