Easy Potato Pancakes( A.K.A.Foolproof Potato Pancakes)

Rose Daly


For some reason I could never make potato pancakes from leftover mashed potatoes.But when I tried this recipe in 2007 Taste of Home Cookbook, that was sent to them from Marlene Harguth of Maynard Minnesota I knew I had found a winner. This recipe was made as written,but I think it would be really good with some finely chopped onion and some ground black pepper.I first submitted this recipe to Recipe"ZAAR" on February 9th, 2009,but decided to post it here on May 31st.,2011.


★★★★★ 3 votes

20 Min
15 Min


  • 3 c
    frozen shredded hash brown potatoes
  • 2 Tbsp
    all purpose flour
  • 2
    large eggs,well beaten
  • 3 Tbsp
  • 1 1/2 Tbsp
  • 1/2 tsp
  • 1/4 c
    finely chopped sweet onion,can use green onion for a bit of color (optional)
  • 1/2 tsp
    ground black pepper (optional)
  • 2 Tbsp
    vegetable oil,might need a bit more

How to Make Easy Potato Pancakes( A.K.A.Foolproof Potato Pancakes)


  1. Place the frozen hashbrowns in strainer and rinse with cold water until thawed,drain.( if you need to,squeeze out extra water with your hands)
  2. Place drained potatoes into a large bowl.
  3. Add flour,eggs,water,butter,and salt( if you are using onions and ground pepper add now.).
  4. Heat oil in a large skillet over medium heat,until hot but not smoking.
  5. Drop batter by 1/3 cupfuls into oil and flatten slightly.
  6. Fry on both sides until golden brown.
  7. Drain on paper towels to absorb remaining oil.

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