Reviewed: Oct. 4, 2008

I love these, they are my family's favourite breakfast. I decided to bake them this time on a cookie sheet with one of those plastic non-stick things on the cookie sheet so there's no sticking. I spread the potato mix over it without any spaces and made it flat. Then baked it at 350 for 40 mins. You lose some of the fried flavour, but it seems healthier to me. I used a pizza cutter to split them into wafer sized pieces. This way if much less work than frying and actually takes about the same amount of time because you can only fry about 2 or 3 at a time and each of those takes about 5-6 mins and smokes up the room pretty good. I will probably still bake and fry depending on what I want. I have never added the bread crumbs and use some eggs in it. The recipe is very versatile and you can mix up the amount of ingredients all over the place and it will still taste great.

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Reviewer:

J Lord

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Reviewed: Sep. 23, 2008

These were really good, although the lemon juice was really overwhelming after the first few bites (but maybe I added too much?). I also had to throw in an egg to get everything to stick together. I don't know if I'll make them again.

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Alexander Mar

Cooking Level: Beginning

Home Town: Houston, Texas, USA

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Reviewed: Sep. 7, 2008

Fantastic. I followed the recipe and then added a teaspoon of monosodium glutamate to address the flavour issues. Quite a bit of work (potato grating) but worth the effort if you have the time. :) Grandma sure knew what she was doing!

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Seans_Potato_Busness

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Reviewed: Dec. 9, 2007

I noticed that there are complaints about these being tasteless. I used 1 tsp. of salt and omitted one cup of the breadcrumbs and the olive oil called for with the potatoes. I also used Yukon gold potatoes, leaving the skins on. Otherwise I made the recipe as is. The flavor and texture was great! I used a large icecream scoop to measure with. Potato pancakes tend to fall apart right at first if you don't use eggs, so I just press them down and scoot the stray pieces into place. I cover the skillet for the first four minutes. The steam helps the potatoes cook and hold together when you go to flip the patties over. I will make them again!

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Denise R.

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Sep. 4, 2007

I used frozen carrots & onions as well as jarred garlic. Instead of fresh parsley & dill, I used dried. I had to put a bit more dry bread crumbs into the mix. I served this with a Hispanic inspired ham recipe along with Mexican rice mix from Rice a Roni.

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2007

Pretty good.

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Adam

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Reviewed: Jan. 31, 2007

I made this recipe tonight. I was easy and SO good. I did make some additions. First, I made the recipe without omitting anything. Then I added 2 eggs & 1/3 C. Sour cream. They were exactly like the restaurant here the Old European. Mmmm! Hubby loved them. Kids did too.

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MindyLou

Cooking Level: Expert

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Reviewed: Dec. 16, 2006

These were absolutely great! We added a sweet potato to add more color and a more interesting flavor. They weren't as oily as other recipes, which made them really nice. Thanks for a great recipe!!

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JessicaP

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

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Reviewed: Dec. 11, 2006

The taste was ok, a little bland. However, the texture was really terrible, maybe how I would imagine fried playdough. In fairness, I have never had potato pancakes before, so perhaps this is the normal texture? Either way, it didn't go over too well with the fam.

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ELFINDANCER

Cooking Level: Intermediate

Home Town: Wilmington, Ohio, USA

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Reviewed: Nov. 7, 2006

Yum Yum. I used red potatoes with the skin left on and omitted the lemon juice and flour. I will definately make these again.

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wasabinut

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Reviewed: Oct. 19, 2006

This was a really good recipe. I found that it didn't stick together very well, but that might have been because I used baby potatoes and had to guess at all the amounts. I also forgot the flour! :P Next time I make these, I'm going to add less onion, and I might mash the potatoes before I mix in other stuff. Overall, they were excellent! Very tangy, didn't taste like bland potatoes, which are good only up to a point. Very filling and I will recommend this recipe.

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silverbirch

Cooking Level: Beginning

Living In: Edmonton, Alberta, Canada

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Reviewed: Jul. 25, 2006

The recipe was easy to follow however it took forever to grate all those potatos! The mixture didn't tend to stick together very well so had to add more flour. They fried up nicely as long as the patties weren't too thick. Flavour was okay. Very watery mixture at bottom of bowl so ended up throwing out approx. one potato's worth. Probably would make these again.

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Carin

Cooking Level: Beginning

Home Town: Bowmanville, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Apr. 8, 2006

These were just awful! They had no flavour, the bread crumbs made them taste very pasty, and no one here would eat a second one. Too many things I would change to list them here. I would keep looking.

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MISSJ79

Cooking Level: Expert

Living In: Cardinal, Ontario, Canada

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Reviewed: Jul. 6, 2005

These were very good. Didn't have as much flavor as I would have liked, but still tasty. I will definately make again with more spices next time. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jun. 3, 2005

I've made these twice already! My husband and son love them, I like them too. My husband had to share some with people at work and they liked them too. This is a great recipe to make for a large group of people because this recipe makes a lot. We had some left over for a day or two. I had to send some over to the in-laws. lol

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