Description
These Perkins Potato Pancakes are a delicious copycat recipe perfect for breakfast or brunch. Crispy on the outside and tender on the inside, they combine shredded potatoes with a flavorful batter of flour, milk, eggs, and fresh parsley. Served best with applesauce or sour cream, these golden pancakes bring the classic diner taste right to your kitchen in just 30 minutes.
Ingredients
Scale
Potato Pancakes
- 2 ½ cups frozen hash browns (thawed) or 3–4 russet potatoes, shredded
- 1 cup all-purpose flour
- 1 cup whole milk
- 4 eggs
- 3 tbsp melted butter
- 3 tbsp sugar
- ¼ tsp baking powder
- ½ tsp salt
- 1 tbsp chopped fresh parsley
- 1 tbsp minced onion
For Cooking
- Butter or oil, for frying
Instructions
- Make the batter: In a large bowl, whisk together the flour, whole milk, eggs, melted butter, sugar, baking powder, salt, chopped parsley, and minced onion until the mixture is smooth and well combined.
- Add potatoes: Stir in the thawed hash browns or shredded russet potatoes until fully incorporated into the batter, ensuring an even consistency.
- Heat the skillet: Preheat a skillet over medium heat. Add a small amount of butter and oil to the pan to help achieve a crispy texture for the pancakes.
- Cook the pancakes: Scoop about ¼ cup of the batter into the hot skillet for each pancake. Gently flatten each scoop with a spatula. Cook each side for 3 to 4 minutes until the pancakes turn golden brown and crispy.
- Keep warm: Transfer the cooked pancakes to a wire rack set over a baking sheet placed in a warm oven heated to 200°F. This ensures the pancakes stay crisp while you finish cooking the rest.
- Serve: Plate the potato pancakes and serve immediately with a dollop of applesauce or sour cream to enjoy the classic Perkins diner taste.
- Storage tips: Allow pancakes to cool completely before storing. Keep them in an airtight container in the refrigerator for 3 to 4 days. Reheat in a skillet or oven to preserve their crispiness.
Notes
- Using thawed frozen hash browns works as well as freshly shredded potatoes.
- Butter and oil combined help achieve extra crispiness when frying.
- Keep cooked pancakes warm in a low oven to maintain texture before serving.
- Reheating in a skillet is preferred to keep the pancakes crispy rather than using a microwave.
- Fresh parsley and minced onion add subtle flavor without overpowering the potatoes.
