Crispy and buttery on the outside, flaky tender on the inside, this Hash Brown Pancake is fantastic. It has a fun, round shape like a pizza, or a pie, maybe a galette, or pancake. Let’s go with pancake, although it’s fun to cut like a pie or pizza. Whatever you call it, it’s delicious.
Making a large circular hash brown is just a fun way of presenting this side dish.
“How did you flip that?”…it’s all presentation, but it tastes good to boot, like a classic restaurant-style hash brown.
What will you need? A 10-inch saute pan and something large and flat with no sides; a cookie sheet or cutting board to flip it.
With this recipe, hash browns aren’t just for breakfast. Because of it’s large size and shape, it makes a nice side dish for any meal.
Making a Hash Brown Pancake
Peel, and then shred the potatoes on the large holes on your grater.
Put the shredded potatoes into a sieve (or colander) and rinse with cold water for about a minute. Toss (stir) the potatoes until the water runs clear.
Spread them on a clean, dry towel.
Then, fold the towel over onto the potatoes and press down to press out as much excess water as possible.
Removing extra moisture helps to hold the hash browns together when flipping them over.
Next, in a large bowl, mix the shredded potatoes together with the onion, thyme, salt, and pepper.
Using a light weight saute pan (10-inches) helps when flipping this hash brown, as opposed to using a heavy cast iron skillet.
Heat the pan with a little olive oil over medium-high heat.
Once the oil is hot, a dd the potato mixture and spread evenly in the pan.
Press down on the mixture with a flat spatula to compact the mixture.
Without disturbing it, let it cook for about 15 minutes or until the bottom is gold brown.
You’ll have to carefully lift a side to check on color.
Once the golden brown color is there, it’s time to flip it.
Flipping this Hash Brown Pancake
Here’s where you need something flat, something at least 10-inches wide, and without sides.
As I mentioned before, use something like a cookie sheet or cutting board.
My go-to is my flexible plastic cutting board. It’s perfect, light weight, and does the trick.
Having said that, I used a cookie sheet in these pictures, because my cutting board was already being used.
Place the cookie sheet over the pan, then with hot pads, grab both the pan and the sheet and carefully flip it over.
The pancake is now on your cookie sheet, which you can place on the counter top.
Place the pan back over the heat, then add the butter in the pan to melt.
Next, carefully slide the pancake (browned side up) from the cookie sheet back into the pan.
You can see how it’s easier when everything is light weight.
Same as the first side, cook until crispy and golden brown, about 10 minutes.
Transfer the Hash Brown Pancake to a serving platter and cut into pie shaped pieces.
Garnish with chopped fresh parsley or thyme.
Additional Side Dish, Potato, and Breakfast recipes:
- Roasted Small Potatoes
- Baked Sweet Potato Fries
- Cauliflower Mashed Potatoes
- Easy Cheesy Baked Zucchini
- Lemon Ricotta Pasta
- Spiced Apple Raisin Bread
- Good Morning Casserole
- Buttermilk Pancakes Recipe (my mom’s recipe)
Hash Brown Pancake
- 2 lb. russet potatoes (or white or Yukon Gold)
- 1/4 red onion, finely chopped
- 2 tsp. fresh thyme, chopped (plus extra for garnish)
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 3 Tbsp. olive oil
- 2 Tbsp. butter (salted or unsalted)
- Optional garnish: fresh chopped parsley or thyme
- Peel the potatoes, then shred the potatoes on the large holes on your grater. Place potatoes into a sieve and rinse with cold water for about 1 minute, or until water drains clear.
- Fold shredded potatoes in a clean, dry towel and press to remove excess moisture. Place potatoes into a large bowl with the onions, thyme, salt, and pepper. Stir to coat evenly.
- Heat olive oil in 10" saute pan over medium-high heat. Add potato mixture to pan in even layer, then press down with a flat spatula to compress and crowd the ingredients together. Do not disturb while cooking.
- Cook until bottom is crispy and golden brown, about 15 minutes. Check for doneness by gently lifting an edge.
- To flip, place a flat surfaced pan or cutting board over the pan and carefully flip potatoes onto the board. The potatoes will be browned side up on the board. Return pan to stove and melt the butter. Slide potatoes back into pan to cook the bottom side, about 10 minutes.
- Carefully slide hash brown pancake onto serving platter and cut as a pie or pizza. Sprinkle optional garnish over top: chopped fresh parsley or thyme. Enjoy!
Hash Brown Pancake Recipe
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