Total Time
Prep 10 mins
Cook 10 mins

Preparing traditional potato pancakes can be a time consuming you'll really relish this recipe. That's because there's no need to grate potatoes. By using frozen hash browns(or even quicker to use refrigerated shredded hash browns), these "spud-tacular" palate-pleasing pancakes are ready in a hurry! Recipe from TOH. I sometimes add some cheddar cheese in with the mixture.


  1. Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 inches of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.
  2. Optional: Serve with sour cream or applesauce.
  3. Note: If using refrigerated hash browns, skip the first step.
Most Helpful

4 5

Delicious! My family loved them!...I followed the recipe exactly plus added 1/2 t pepper.

2 5

Great recipe with shortcut on potatoes. Try with a lil of BOTH sour cream & applesauce...yummy! Flavor explosion!

5 5

I love potato pancakes but hate shredding! Found refrigerated ones at the grocery store... Delicious with sour cream and I threw a few green onions in the mix too...