Appetizer Side Dish Snack

U.S. Hash Brown Mini Pancakes

  • Ready Time: 45min
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  • Prep Time: 15min
    Cook Time: 30min
  • Serves: 14
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This rustic combination of U.S. Frozen Hash Browns and corn kernels produce moist, yet light pancakes. They can be served on their own as a snack with sour cream or your favorite dip or sauce, used as a base for a main dish with a tasty topping of meat, fish or poultry in a creamy sauce or gravy.



  • 300g Corn Kernels
  • 240ml Milk
  • 160ml Cooking Cream
  • 4 Whole Eggs
  • 4 Egg Yolks
  • 150 g Flour
  • 15 g Baking Powder
  • 300 g U.S. Frozen Hash Browns, shredded
  • 100g Unsalted Butter
  • 60ml Olive Oil
  • Salt as needed (check the saltiness of the Hash Brown)
  • Ground White Pepper, as needed

Prep Time: 15min | Cook Time: 30min

  • In a blender, puree 200g of corn kernels with milk until smooth.
  • Add cream, eggs and egg yolks, and blend again, then pour into a mixing bowl.
  • Add flour, baking powder, and salt to a separate bowl.
  • Add in the blended liquid to the dry mix and combine well, making sure there are no lumps.
  • Add 100g of corn kernels and shredded Frozen U.S. Hash Browns.
  • In a nonstick pan, melt some of the butter and add olive oil.
  • Spoon about 50 g of the batter for each pancake into the hot pan.
  • Pan fry until golden and cooked through.
  • Transfer to a dish and keep warm.
  • Serve hot with melted butter (plain or seasoned), or with your favorite dip, or use as a side dish.



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