The Ultimate Crispy Potato Pancake: Better Than Hash Browns!
Have you ever tried that amazing giant crispy potato pancake that’s become so popular at Chinese night markets? When you take a bite, you get the perfect mix of textures and flavors: a crunchy golden shell, a spicy kick from the seasoning, and a thick, soft, fluffy center. For me, it’s even better than hash browns, and much quicker and easier to make at home!
It’s a true delight to watch the vendor pour an entire bowl of shredded potatoes onto a large grill, cut it into squares, and slowly fry until golden brown. Served with Chinese BBQ seasoning and stuffed with pickled vegetables, I could not forget about it since having one last summer.
While it looks simple to prepare, it took me many attempts to get it just right. After lots of testing, I finally found the perfect recipe that delivers those authentic night market results.
Important Tips for Perfect Crispy Potato Pancakes
Potato Selection
Russet potatoes are great for this recipe because of their starchy texture and low water content. However, if you follow the steps carefully, almost any potato will work well.
Cook on Low Heat
This is crucial! Using low heat ensures the inside cooks fully before the outside burns.
Gentle Handling
Don’t press the pancake down too much if you want a fluffy texture. Only flip it once when one side is golden and crispy to prevent breaking.
Customize It！
You can make these crispy potato pancakes thin or thick depending on your preference. If you go with a thinner pancake, just reduce the cooking time.
Feel free to change the toppings to your favorite seasonings or skip them entirely! I’ve tried slicing it in half to use as a breakfast sandwich “bun” with sausage and egg inside. It’s so much better than any fast food breakfast wrap!
If you are looking for more breakfast ideas, try the Chinese classic steamed eggs to pair with this crispy potato pancake!
The Recipe of Crispy Potato Pancake
Ingredients:
- 2 pounds potatoes, peeled and shredded
- 1/2 tbsp salt (for drawing out moisture)
- 1/4 tsp salt (for seasoning)
- Black pepper to taste
- 1/2 tsp chicken bouillon powder
- 1/2 cup (60g) all-purpose flour (or cornstarch for gluten-free option)
- 2 tbsp oil, plus more as needed
Instructions:
1. Peel and shred potatoes into thin strips. Rinse thoroughly in water right away to prevent browning.
2. Sprinkle with the first portion of salt (1/2 tablespoon). Mix together and let sit for about 10 minutes to draw out excess moisture. Then squeeze out as much water as possible.
3. Add the remaining seasonings: 1/4 teaspoon salt, black pepper, and chicken bouillon powder for extra flavor. Add flour to help bind the pancake together. Mix well.
4. Heat a pan over low heat. Add about 2 tablespoons of oil (adjust based on the size of your pan). Add the potato mixture and arrange to cover the bottom of the pan. Lightly press with a spatula to flatten, but don’t press too hard if you want a fluffier center. (With this recipe, I made 2 thick potato pancakes using an 8 inch pan)
5. Fry for about 7-10 minutes on each side. Only flip when the first side is golden to prevent the pancake from breaking. For extra crispiness, you can drizzle a little oil around the edges while cooking.
6. When both sides are golden, let the pancake rest on a wire rack or paper towel to drain excess oil. Sprinkle with your favorite seasonings (e.g. Chinese BBQ seasoning) while still hot.
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Giant Crispy Potato Pancake
Ingredients
- 2 pounds potatoes peeled and shredded
- ½ tbsp salt for drawing out moisture
- ¼ tsp salt for seasoning
- Black pepper to taste
- ½ tsp chicken bouillon powder
- ½ cup all-purpose flour 60g, or cornstarch for gluten-free option
- 3 tablespoons oil plus more as needed
Instructions
- Peel and shred potatoes into thin strips. Rinse thoroughly in water right away to prevent browning.
- Sprinkle with the first portion of salt (1/2 tablespoon). Mix together and let sit for about 10 minutes to draw out excess moisture. Then squeeze out as much water as possible.
- Add the remaining seasonings: 1/4 teaspoon salt, black pepper, and chicken bouillon powder for extra flavor. Add flour to help bind the pancake together. Mix well.4. Heat a pan over low heat.
- Add about 2 tablespoons of oil (adjust based on the size of your pan). Add the potato mixture and arrange to cover the bottom of the pan. Lightly press with a spatula to flatten, but don't press too hard if you want a fluffier center. (With this recipe, I made 2 thick potato pancakes using an 8 inch pan)
- Fry for about 7-10 minutes on each side. Only flip when the first side is golden to prevent the pancake from breaking. For extra crispiness, you can drizzle a little oil around the edges while cooking.
- When both sides are golden, let the pancake rest on a wire rack or paper towel to drain excess oil. Sprinkle with your favorite seasonings (e.g. Chinese BBQ seasoning) while still hot.
