Spread the thawed hash browns on a clean kitchen towel and press firmly to remove as much moisture as possible. Set aside.

In a large bowl, whisk together the flour, baking powder, sugar, salt, and pepper.

Add the milk, eggs, and melted butter. Whisk until the batter is completely smooth with no lumps.

Fold in the grated onion, parsley, and dried hash browns until every strand is coated. The mixture will be thick and scoopable.

Let the batter rest 10 minutes while you heat the pan.

Heat a large skillet or griddle over medium heat, about 350°F. Melt 1 tablespoon of butter and let it foam.

Drop ¼-cup scoops of batter into the pan, leaving space between them. Press each to about ½ inch thick with the back of a spatula.

Cook 3 to 4 minutes, until deep golden brown and releasing easily. Flip once and cook 2 to 3 minutes more.

Transfer to a wire rack set on a sheet pan in a 200°F oven to hold. Add fresh butter to the pan and repeat with the remaining batter.

Serve hot with applesauce and sour cream.