Jeeca Uy
- May 16, 2019
- 3 min read

3-Ingredient Crispy Potato Hash Pancake with Marinara Sauce

Updated: Mar 18, 2020

This is a really simple recipe that requires only 3 ingredients. I simply mixed potatoes and salt before pan frying it to a crisp. Those are 2 ingredients; the third? Some oil. That's really pretty much it! Unless of course you'd like a dipping sauce and some garnish with this, which is totally optional.

The main ingredient? Potatoes. They're often seen as 'bad' food because of their reputation from french fries and potato chips, that are obviously not very good for you because they've been processed, deep fried, and coated in different flavouring. Because of these, potatoes are often overlooked for their nutritional value. They have high amounts of potassium--even more than those of bananas. They also contain significant amounts of vitamin C, vitamin B6, fibre, and antioxidants.

This recipe uses potato as the main ingredient. I simply shredded potatoes and seasoned them with salt before compressing them into my cast iron pan to cook until a crisp crust is formed.

The trick to flipping these without ruining that crust is with the help of a plate! When only one of the sides is cooked to crisp, it's very delicate so it required careful flipping.

But once you've flipped it over and get both sides to a crisp, it's easier to move around the pan and take it out!

You can adjust the size of these to your liking, even make mini pancakes if you'd like, but I decided to cut mine up into triangles. Check out the full recipe below! Enjoy!

Are you looking for more delicious, vegan recipes? Check out my Vegan Kitchen eBook, which contains over 95 recipes that are packed with flavour and made with simple and easily accessible ingredients! Two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.🌲

3 Ingredient Crispy Potato Hash Pancake

Makes 1 large 10-inch pancake

What you'll need:

A large pan (I used a cast iron pan)*

4 packed cups shredded raw potato (from 2 large potatoes--I used the yukon gold variety) 1/2 tbsp salt

2 1/2 tbsp canola oil or neutral cooking oil of choice

Optional:

Marinara sauce, for dipping (recipe below)

Fresh basil, for garnishing

Steps:

Wash the whole potatoes well. Shred them, along with the skin, then season with salt. No need to wash the shredded potatoes.
Squeeze out any excess liquid from the potatoes.
In a cast iron skillet or pan, heat 3 tbsp of oil. Once hot, add in the shredded potatoes. Spread out evenly and press down to compress it well. The thickness of your pancake will depend on the size of your pan. I used this cast iron pan.*
Leave to cook over medium heat for 9-10 minutes or until golden brown and crisp. Don't rush the cooking process since you also need the potatoes to cook through and release their starches. (Note: By cooking it on really high heat, you risk having a really crisp outside but raw inside.)
Using a spatula, make sure the edges and bottom have not stuck to the pan. If they have, carefully separate the pancake from the pan using the flat spatula. Before flipping it, place a plate on top of the pancake. Hold the plate and flip the pan over. This may require the help of another person especially if you’re using a heavy cast iron pan!
Cook the other side until golden brown and crisp.
Slice up and enjoy with your favourite marinara sauce or as is!

*Note: feel free to get creative with the shapes you’d like for this! You can opt to create smaller pancakes too.

Make-ahead and reheating tip: You can make this ahead and store in the refrigerator for up to 5 days. Reheat in the oven toaster for 5-6 minutes at 350F or pan-fry until crisp!