Crispy and buttery on the outside, tender and flaky on the inside, this Hash Brown Pancake is delightful. Shaped like a large round pancake—almost like a pizza or a galette—it’s a fun presentation for a classic, restaurant-style hash brown. No matter what you call it, it makes a delicious addition to any meal.
Making a single large circular hash brown is an easy way to elevate a simple side dish. The finished pancake is crisp and golden on both sides, with a satisfying tender interior. To flip it safely and neatly you’ll want a 10-inch sauté pan and a flat surface with no sides—like a cookie sheet or a cutting board—so you can invert the pancake and return it to the pan to finish cooking.
Making a Hash Brown Pancake
Begin by peeling the potatoes and shredding them on the large holes of a box grater. Place the shredded potatoes in a sieve or colander and rinse with cold water for about a minute, tossing occasionally until the water runs clear. Spread the shredded potatoes on a clean, dry kitchen towel, fold it over, and press firmly to remove as much excess moisture as possible. This step helps the mixture bind and crisp evenly while cooking.
Transfer the dried shredded potatoes to a large bowl. Add the finely chopped red onion, chopped fresh thyme, kosher salt, and black pepper. Mix gently so the seasoning is distributed without packing the potatoes too densely at this stage.
Use a light-weight 10-inch sauté pan for easier handling when it’s time to flip. Heat the pan over medium-high heat and add the olive oil. When the oil is hot, add the potato mixture and spread it into an even round layer. Press the mixture down with a flat spatula to compact it. Let it cook undisturbed until the bottom is deep golden brown and crispy, about 15 minutes. Carefully lift an edge to check the color.
Once the first side is golden, it’s time to flip.
Flipping this Hash Brown Pancake
Set a flat, rimless surface at least as wide as your pan—such as a cookie sheet or a thin cutting board—over the pan. Wearing oven mitts, hold the pan and the board together and invert them so the pancake transfers onto the board, browned side up. Return the pan to the heat, add the butter and let it melt, then slide the pancake back into the pan so the browned side is on the bottom. Cook the second side until it’s equally crispy and golden, about 10 minutes.
Using lighter tools (a lightweight pan and a thin, flexible cutting board) makes the flip easier and safer. When finished, transfer the hash brown pancake to a serving platter and cut it into pie- or pizza-style wedges. Garnish with chopped fresh parsley or extra thyme if desired.
Hash Brown Pancake Recipe
This simple recipe produces a beautifully seasoned, large-format hash brown perfect for breakfast, brunch, or as a side dish for lunch or dinner. Prep time is about 15 minutes; cook time about 30 minutes; total time 45 minutes. Makes roughly 6 servings.
Ingredients
- 2 lb russet potatoes (or white or Yukon Gold)
- 1/4 cup 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: chopped fresh parsley or extra thyme for garnish
Instructions
- Peel and shred the potatoes on the large holes of a grater. Place the shredded potatoes in a sieve and rinse under cold water until the water runs clear, about 1 minute.
- Spread the shredded potatoes on a clean, dry towel. Fold the towel over the potatoes and press firmly to squeeze out as much moisture as possible.
- Combine the dried potatoes, chopped onion, thyme, salt, and pepper in a large bowl. Toss gently to distribute the seasoning.
- Heat the olive oil in a 10-inch 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 stir.
- Cook until the bottom is crispy and deep golden brown, about 15 minutes. Check doneness by lifting an edge carefully.
- To flip, cover the pan with a flat, rimless surface (cookie sheet or cutting board). With oven mitts, invert the pan and board together so the pancake lands on the board browned side up. Return the pan to the stove, melt the butter, and slide the pancake back into the pan to cook the second side for about 10 minutes.
- Slide the finished pancake onto a serving platter, cut into wedges, and garnish with chopped parsley or thyme. Serve hot.
Nutrition (per serving, approximate)
- Calories: 226 kcal
- Carbohydrates: 29 g
- Protein: 4 g
- Fat: 12 g
- Sodium: 677 mg
If you make this Hash Brown Pancake, please leave a comment and let others know how it turned out. Enjoy this crispy, buttery side that works as well with breakfast eggs as it does alongside a dinner main course.
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