so i tried to make hasbrowns before and they came out... we'll say starchy. these at least gave me the technique i needed to make perfect hashbrowns. i tried to halve the recipe but i used one large potato and im pretty sure i still had to do the full recipe. used whole wheat flour (milled) and i used a bit more egg white then whole egg and i also added red onion. i used some olive oil in the pan and i noticed when i flipped it that there wasnt a lot of oil on the pan anymore, just enough though so the hashbrown wouldnt stick. it came out not greasy but if you go the less oil route, keep an eye on the second side bc it can get burnt soon after your cooking time. i sprinkled on some cilantro for garnish. yum! so easy and there is no soaking. greta recipe. will be using this recipe every sunday morning (even though i made these for dinner last night!).

Reviewed On: Aug. 13, 2011

This was pretty good though and I will make it again but with some changes. It lacked the honey flavor so i might add a bit more next time. Also, when I tested it raw, there seemed to be too much salt but i didn't notice it once it was cooked. I would either half that next time or sprinkle in a just bit. I realize that might help bring out the honey/ sweet taste. I also wouldn't do a thick crust with this. It was rather dry but the thin crusts came out really nice. I made 4 personal pizzas from this and it was fun. My kids helped roll and top. I also let it rise covered for an hour. You would expect lower rating but it was a healthy crust, it was easy, and everyone else seemed to like it.

Reviewed On: Aug. 5, 2011

This recipe was great. I didn't make it exactly but the directions on how to pop to prevent burning were spot on. I don't use white sugar but instead Truvia, 0 calorie sweetner. So much more healthy. Oh and I use olive oil and usually just enough to cover the bottom of the pan. DO NOT USE SPLENDA it just burns up and turns black. I won't buy packaged pop corn EVER!

Reviewed On: Aug. 4, 2011