Potato Leek ‘Hash brown’ Pancakes with Homemade Ketchup

BY : PUBLISHED : January 21st, 2015 UPDATED: November 16th, 2021

Ever have a craving for hash browns but don’t want to go through all the steps to make them? Well you’re in luck, because this recipe gives you all of the flavor and non of the fuss. All you need is a basic blender and a bowl and you’re on your way to fast, hashbrowny goodness in about 5-10 minutes.  You can add in other veggies like spinach, or use half sweet potato half russet potato. Serve with condiments of choice, though ketchup is the good ol American standby. I’ve included our recipe for easy homemade ketchup if you want to give it a try. Tastes better than store-bought, is healthier, and keeps a while in the fridge. Enjoy!

A tall stack of potato leek hashbrowns on a white plate.

A tall stack of potato leek hashbrowns on a white plate.

Potato Leek 'Hash brown' Pancakes with Homemade Ketchup

Renee Press
Ever have a craving for hash browns but don’t want to go through all the steps to make them? Well you’re in luck, because this recipe gives you all of the flavor and non of the fuss.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 86 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 cup of russet potato, chopped (skins on)
  • 1 cup of leek, chopped (or onion)
  • 1/2 cup of water
  • 1 cup of flour (GF all purpose or wheat)
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/8 cup of finely chopped red bell pepper
  • 2 Tablespoons of fresh parsley, chopped

Homemade Ketchup

  • 6 ounces of tomato paste
  • 1/4 cup of agave syrup
  • 1/2 cup of white vinegar
  • 3/4 teaspoon of brown sugar
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of garlic powder
  • 1/8 cup of water

Instructions
 

  • For pancakes, combine potato, leek, and water in a blender. Blend for a few seconds to turn into a slurry, you don't want it completely creamy, a few small bits are good.
  • Combine flour, salt, black pepper, bell pepper, and parsley in a medium mixing bowl and stir. Add potato slurry and stir well until combined. You will have a batter.
  • Heat a skillet over medium heat. Use a nonstick skillet, or use 1 tsp of medium heat oil to coat pan. Add a ladle of batter at a time to hot pan and cook until edges begin to dry out a bit and its starting to crisp on bottom, usually 1-2 minutes. Flip over and cook on other side, 2-3 minutes until browning and cooked through. Taste test for doneness. Transfer to a plate to keep warm and cook remaining pancakes.
  • If making ketchup, simply combine all ingredients tomato paste through water in a small sauce pan and whisk to combine. Simmer on low heat for 5-10 minutes until fragrant and bubbling and transfer to a bowl to cool. Store in fridge and use as needed.

Nutrition

Calories: 86kcalCarbohydrates: 19gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 407mgPotassium: 253mgFiber: 1gSugar: 6gVitamin A: 474IUVitamin C: 11mgCalcium: 16mgIron: 1mg
Keyword breakfast, comfort food, easy, fire and earth kitchen, gluten free, hash browns, healthy, home fries, ideas, oil free, pancakes, plant-based, potatoes, quick, recipes, tasty, vegan, vegan pancakes, vegetarian, whole foods
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

 

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press
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