Crispy and buttery on the outside and tender and flaky on the inside, this Hash Brown Pancake is a crowd-pleaser. Shaped like a 10″ pizza or galette, it’s easy to slice into pie-shaped portions for serving — but you can still call it a pancake if you like. No matter the name, it’s delicious and perfect as a breakfast or a side dish for any meal.
Making a large circular hash brown is a fun presentation that yields the same satisfying crispiness you get at a restaurant. You’ll want a 10-inch sauté pan and something flat and rimless — a cookie sheet or cutting board — to flip it.
How to Make the Hash Brown Pancake
Start by peeling and shredding the potatoes using the large holes on a box grater. Place the shredded potatoes in a sieve or colander and rinse thoroughly under cold running water until the water runs clear. Spread the rinsed potatoes on a clean, dry towel, fold the towel over, and press firmly to remove as much moisture as possible. Getting the potatoes dry helps the mixture hold together and crisp nicely.
In a large bowl, combine the shredded potatoes with finely chopped red onion, chopped fresh thyme, kosher salt, and black pepper. Toss until evenly mixed.
Use a light 10-inch sauté pan for easier flipping; a heavy cast-iron skillet will make the flip more awkward. Heat the pan over medium-high heat and add olive oil. When the oil is hot, add the potato mixture and spread it evenly into the pan. Press the mixture down firmly with a flat spatula to compact it.
Leave it undisturbed and cook for about 15 minutes, or until the bottom is golden brown and crisp. Carefully lift an edge to check color. Once golden, it’s time to flip.
Flipping the Pancake
Choose a flat, rimless surface at least as wide as the pan — a cookie sheet or a cutting board works best. Place the board over the pan, use oven mitts to hold both pan and board, and carefully invert them so the hash brown lands browned-side up on the board. Return the pan to the stove, add the butter, and let it melt. Then slide the hash brown browned-side up back into the pan to cook the second side. Cook until the second side is crispy and golden, about 10 minutes.
Transfer the finished Hash Brown Pancake to a serving platter and cut into pie-shaped wedges. Sprinkle with extra chopped fresh parsley or thyme if desired.
Ingredients
- 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
Instructions
- Peel and shred the potatoes on the large holes of a grater. Place in a sieve and rinse under cold water until the water runs clear.
- Spread shredded potatoes on a clean, dry towel, fold the towel over, and press to remove excess moisture. Transfer potatoes to a large bowl and add chopped onion, thyme, salt, and pepper; stir to combine.
- Heat olive oil in a 10″ sauté pan over medium-high heat. Add the potato mixture in an even layer and press down with a flat spatula to compact it. Do not disturb while cooking.
- Cook until the bottom is crispy and golden, about 15 minutes. Check by gently lifting an edge.
- To flip, place a flat board or cookie sheet over the pan and carefully invert so the hash brown lands browned-side up on the board. Return the pan to the stove, melt the butter, and slide the hash brown back into the pan browned-side up. Cook the second side until crisp and golden, about 10 minutes.
- Slide the hash brown onto a serving platter and cut into wedges. Garnish with chopped parsley or thyme and serve.
Notes and Serving Suggestions
This recipe yields about six servings and makes a versatile side dish for breakfast, lunch, or dinner. For a lighter version, reduce the butter or use all olive oil, and serve with eggs, a green salad, or roasted meats. The large circular shape makes for an attractive presentation — cut it like a pie and pass the wedges around the table.
Nutrition (per serving)
Approximate values: 226 kcal; Carbohydrates 29 g; Protein 4 g; Fat 12 g; Saturated Fat 4 g; Sodium 677 mg; Fiber 2 g.
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