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This is one of my favorite savory brunch plates—comforting but still balanced, with crispy red bean pancakes, a golden potato-broccoli-spinach hash, and simple eggs with sausage on the side. The red bean adds a subtle sweetness to the pancakes that pairs really well with the garlicky, salty hash. It’s a full meal that hits every note: crispy, soft, savory, and has veggies!
Chef Tips
- Let the pancake batter rest – This gives the flour time to rest and let the baking soda do it’s work.
- Keep pancakes small – 3 tablespoons per pancake is ideal so they cook evenly and flip easily.
- Char = flavor – Don’t stir the broccoli too much—let it sit in the pan to develop golden, crispy edges.
Ingredient notes
Red bean pancakes
- Greek Yogurt (½ cup) – Adds moisture and body. Use full-fat if you can.
- Red Bean Paste (¾ cup) – I use a sweetened paste here, which gives the pancakes a subtle depth. You can find this at most Asian grocery stores or online.
- Flour (½ cup) – Regular all-purpose flour keeps things light.
- Baking Soda (1 tsp) – For lift and what makes these pancakes fluffy.
- Kosher Salt (½ tsp) – Use less if using iodized or sea salt.
- Egg (1) – Helps bind the batter.
- Oil (2 tbsp) – For pan-frying. Use neutral oil like avocado or canola oil.
Charred broccoli hash
- Broccoli (1 small head) – Cut into 1″ pieces so it cooks evenly and picks up some char.
- Gold Potatoes (2) – Dice small (½” pieces) so they cook through quickly and get crispy.
- Garlic (2 cloves) – Minced. Adds big flavor, so don’t skip it.
- Spinach (1 large handful) – Tossed in at the end to wilt. Any greens will work.
- Neutral Oil (2 tbsp) – One for potatoes, one for broccoli.
- Red Pepper Flakes – Optional, but adds a nice kick.
- Kosher Salt + Black Pepper – Season to taste.
Brunch add-ons
- Eggs (4) – Cooked however you like. I go with sunny side up.
- Chicken Sausage (2 links) – Pan-seared until golden brown.
Faq
What if I don’t have Greek yogurt?
You can substitute with plain yogurt or sour cream. Just keep it thick so the batter holds.
Can I add other veggies to the hash?
Definitely. Kale, zucchini, or red bell pepper would all work well—just chop everything small and cook in layers so nothing gets soggy.
Can I make the pancakes ahead of time?
Yes. You can refrigerate or freeze them and reheat in a pan to bring back the crisp edges.
Other breakfast ideas
Recipes
Olive Oil Blueberry Pancakes
Recipes
Peaches and Cream Muffins
Recipes
Pumpkin Carrot Muffins
Recipes
Peach Crisp Overnight Oats
VIDEO TUTORIAL HERE: Red Bean Pancakes and Charred Broccoli Hash VIDEO
Red Bean Pancakes with Charred Broccoli Hash
This is one of my favorite savory brunch plates—comforting but still balanced, with crispy red bean pancakes, a golden potato-broccoli-spinach hash, and simple eggs with sausage on the side. The red bean adds a subtle sweetness to the pancakes that pairs really well with the garlicky, salty hash. It’s a full meal that hits every note: crispy, soft, savory, and has veggies!
Ingredients
For the Red bean pancake:
- 1/2 cup green yogurt
- 3/4 cup red bean paste
- 1/2 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 egg
- 2 tablespoons oil for pan frying
For the Charred broccoli hash :
- 1 small head of broccoli, chopped into 1” pieces
- 2 gold potatoes, diced into 1/2" pieces
- 2 cloves garlic, minced
- 1 large handful of spinach
- Kosher salt black pepper
- 2 tablespoons Neutral oil
- Pinch of red pepper flakes
For the rest of the Brunch ingredients:
- 4 eggs
- 2 chicken sausage
Instructions
For the Pancakes
- Mix yogurt, red bean paste, egg, salt, and baking soda together. Slowly add in the flour and mix until combined.
- Let sit for 15 minutes.
- On medium heat, heat nonstick pan with 2 tablespoons of oil. Add 3 tablespoons of batter and press gently with the back of a spoon to flatten out. Cook for 3-4 minutes, flip, then cook another 3-4 minutes.
For the Hash
- Prep all veggies.
- In a sauté pan or cast iron, heat one tablespoon of oil in medium high. Add minced garlic, diced potatoes, red pepper flake, and a large pinch of salt. Mix together and let sauté for 5 minutes, stirring occasionally.
- Push the potatoes to the side of the pan and add the broccoli and another tablespoon of oil. Salt broccoli lightly and stir. Let cool for 3-4 minutes, stirring occasionally, then toss to combine with the potatoes.
- Add a half cup of spinach to the pan and stir to wilt the leaves. Taste, adjust seasoning, and serve!
For the Remaining Brunch items
- Once the pancakes and hash are cooked, cook the eggs to your preference (I like sunny side up), and sear the chicken sausage.
- Plate with the pancakes and hash, and serve!
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