These French-inspired potato pancakes offer a delightful twist on the classic breakfast staple. By combining thawed frozen hashbrowns with savory additions like green onions, olives, and a touch of Dijon mustard, you create a dish that is both crispy on the outside and tender within. The addition of egg product binds the ingredients perfectly, while parsley and chervil add a fresh, herbal note that brightens every bite. This recipe is versatile enough for a leisurely weekend brunch or a quick weekday meal. It pairs beautifully with fresh fruit, yogurt, or simply on its own for a satisfying, home-cooked start to your day.
French Potato Pancakes
Description
These French-inspired potato pancakes offer a delightful twist on the classic breakfast staple. By combining thawed frozen hashbrowns with savory additions like green onions, olives, and a touch of Dijon mustard, you create a dish that is both crispy on the outside and tender within. The addition of egg product binds the ingredients perfectly, while parsley and chervil add a fresh, herbal note that brightens every bite. This recipe is versatile enough for a leisurely weekend brunch or a quick weekday meal. It pairs beautifully with fresh fruit, yogurt, or simply on its own for a satisfying, home-cooked start to your day.Ingredients
Directions
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In a medium bowl, combine the thawed hashbrown potatoes, egg product, sliced green onion, chopped olives, Dijon mustard, parsley flakes, and dried chervil. Mix well until all ingredients are evenly distributed.
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Place a large nonstick skillet over medium-high heat and add 1 teaspoon of olive oil. Heat until shimmering.
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Spoon one-quarter of the potato mixture into the skillet. Gently spread it out into a round pancake shape using the back of the spoon or a spatula.
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Cook for 4 to 5 minutes without stirring, allowing the bottom to become golden brown and crispy.
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Carefully flip the pancake and cook the other side for 3 to 4 minutes, or until browned and thoroughly heated through.
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Slide the cooked pancake onto a serving platter and cover loosely to keep warm. Repeat the process with the remaining oil and potato mixture to make three more pancakes.
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Garnish with additional fresh parsley and green onion slices if desired, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 69.3kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 5.4mg1%
- Total Carbohydrate 15.3g6%
- Dietary Fiber 2.0g8%
- Sugars 0.7g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the frozen hashbrowns are fully thawed and excess moisture is squeezed out before mixing. This helps achieve a crispier texture.
You can substitute the egg product with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) for a fully vegan version, though the binding may be slightly different.
Feel free to customize the mix-ins. Diced cooked turkey, ham, or cooked bacon can be added for a heartier breakfast option.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore crispiness.
