This 3 Ingredient Crispy Potato Hash Pancake is a really simple recipe that requires only 3 ingredients! It’s inspired by hash browns and I paired it with some homemade marinara sauce for a hearty bite. Perfect for breakfast or as a hearty snack!
THE INSPIRATION: HASHBROWNS
There’s no denying that I love savoury pancakes and potatoes. Growing up, we always had frozen hash browns in the fridge to reheat for breakfast or as a snack whenever we wanted something quick and hearty. I love potatoes for their versatility and especially love them in pancake form!
I made these Potato and Corned “Beef” Pancakes that you can check out here.
So this recipe is inspired by of course, hash browns!
This is a really simple recipe that requires only 3 ingredients. I simply mixed potatoes and salt before pan frying it to a crisp. Those are 2 ingredients; the third? Some oil. That’s really pretty much it! Unless of course you’d like a dipping sauce and some garnish with this, which is totally optional.
THE STAR: POTATOES, OF COURSE!
The main ingredient? Potatoes. They’re often seen as ‘bad’ food because of their reputation from french fries and potato chips, that are obviously not very good for you because they’ve been processed, deep fried, and coated in different flavouring. Because of these, potatoes are often overlooked for their nutritional value. They have high amounts of potassium–even more than those of bananas. They also contain significant amounts of vitamin C, vitamin B6, fibre, and antioxidants.
HOW TO MAKE THESE POTATO HASH PANCAKES
- Wash the whole potatoes well. Shred them, along with the skin, then season with salt. No need to wash the shredded potatoes.
- Squeeze out any excess liquid from the potatoes.
- In a cast iron skillet or pan, heat 3 tbsp of oil. Once hot, add in the shredded potatoes. Spread out evenly and press down to compress it well. The thickness of your pancake will depend on the size of your pan. I used this cast iron pan.
- Leave to cook over medium heat for 9-10 minutes or until golden brown and crisp. Don’t rush the cooking process since you also need the potatoes to cook through and release their starches. (Note: By cooking it on really high heat, you risk having a really crisp outside but raw inside.)
- Using a spatula, make sure the edges and bottom have not stuck to the pan. If they have, carefully separate the pancake from the pan using the flat spatula. Before flipping it, place a plate on top of the pancake. Hold the plate and flip the pan over. This may require the help of another person especially if you’re using a heavy cast iron pan!
FLIPPING THE POTATO PANCAKE WITH A PLATE
The trick to flipping these without ruining that crust is with the help of a plate! When only one of the sides is cooked to crisp, it’s very delicate so it required careful flipping.
- Cook the other side until golden brown and crisp.
- Slice up and enjoy with your favourite marinara sauce or as is!
But once you’ve flipped it over and get both sides to a crisp, it’s easier to move around the pan and take it out!
SERVE AND ENJOY YOUR 3-INGREDIENT POTATO HASH PANCAKES!
You can adjust the size of these to your liking, even make mini pancakes if you’d like, but I decided to cut mine up into triangles. Check out the full recipe below! Enjoy!
Optional: Dip into some homemade marinara sauce or enjoy with ketchup!
OTHER VEGAN RECIPES YOU MIGHT LOVE:
You might enjoy these other Chinese dumpling, buns, and pie recipes:
- Crispy Wontons
- Pan-Fried Tofu Cakes
- Vegetable Dumplings
- Kimchi Pancakes or Kimchi Jeon
- Pajeon (Korean Scallion Pancakes)
- Yachaejeon (Korean Vegetable Pancakes)
3 Ingredient Crispy Potato Hash Pancake with Homemade Marinara Sauce
Equipment
- A large pan (I used a cast iron pan)
Ingredients
Potatoes
- 4 packed cups shredded raw potato from 2 large potatoes, I used the yukon gold variety
- 1/2 tbsp salt
- 2 1/2 tbsp neutral oil
Optional, For Serving
- Marinara sauce for dipping (recipe below)
- Chopped fresh basil for garnishing
Homemade Marinara Sauce (makes roughly 2 cups)
- 1 can diced tomatoes (400 g)
- 3 tbsp tomato paste
- 2 tbsp coconut sugar or sugar of choice adjust according to desired sweetness
- 1 tsp salt or to taste
- 1 tsp dried basil
- 2 tbsp olive oil
Instructions
Potato Pancakes
- Wash the whole potatoes well. Shred them, along with the skin (if desired), then season with salt. No need to wash the shredded potatoes. Allow to sit for 10 minutes.
- Squeeze out any excess liquid from the potatoes.
- In a cast iron skillet or pan, heat the oil over medium heat. Once hot, add in the shredded potatoes. Spread out evenly and press down to compress it well. The thickness of your pancake will depend on the size of your pan. I used a 10" cast iron pan.
- Leave to cook over medium heat for 10-15 minutes. You can also cover it especially if your pancake is quite thick. Leave to cook until the sides start to crisp up and the bottom turns into a nice golden brown. Don’t rush the cooking process since you also need the potatoes to cook through and release their starches.(Note: By cooking it on really high heat, you risk having a really crisp outside but raw inside.)
- Using a spatula, make sure the edges and bottom have not stuck to the pan. If they have, carefully separate the pancake from the pan using the flat spatula. You can also add some more oil and leave it to continue to crisp up.Before flipping it, you place a plate on top of the pancake. Hold the plate and flip the pan over. This may require the help of another person especially if you’re using a heavy cast iron pan!
- Cook the other side until golden brown and crisp.
- Slice up and enjoy with your favourite marinara sauce or as is!
Marinara Sauce
- In a blender or food processor, quickly process everything until smooth. Feel free to adjust according to desired taste.
Notes
Make-ahead and reheating tip:
- You can make this ahead and store in the refrigerator for up to 5 days. Reheat in the oven toaster for 5-6 minutes at 350F or pan-fry until crisp!
NUTRITIONAL INFO
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