This is good stuff! Second time I made it, I substituted feta cheese for the parmagian cheese. Betty's recipe is a weekly favorite - Thanks!!

Reviewed On: Aug. 17, 2009

Crisp on the outside. Tender on the inside. MMMMM! To make these up faster for a brunch, I par-poiled the shredded potatoes for 3 minutes in a big pot of water, then drained well before mixing with the rest of the ingredients. This way, I could cook them for a shorter time at a higher temp, so they were even crispier. You have to dry this recipe for your next brunch!

Reviewed On: Mar. 9, 2009

Made a triple vat of this for a cook out -then had to make more! Had about a quart left, so I put it in the ice cream maker to make a sorbet. Served with a simple sugar cookie and it made a dessert my family raved over. Thanks, Rico!

Reviewed On: Jul. 4, 2008