Reviewed: Jun. 27, 2009

Excellent recipe! As others, I added my own variation of ingredients - bacon bits, shredded cheddar cheese, diced onions and a tablespoon of flour to help hold them together. Definitely the "trick" is to cook them covered on medium heat for 8 minutes on each side. At first I thought this was too long and tried to flip the first batch after four minutes. Big mistake as they fell apart. When I did the second batch as the recipe directed at 8 minutes - they were perfect. I'll definitely be making these using my leftover mashed potatoes!!

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Janet

Cooking Level: Intermediate

Home Town: Pearland, Texas, USA

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Reviewed: Jun. 26, 2009

These were pretty good! I've been looking for a good mashed potato pancake for a few years now. I added parm cheese to the potatoes, and a little bit of flour, and also rolled them in a mix of parm cheese and flour before frying them. They fried up nicely, and weren't too sticky after I added the flour. All that I would add is a little bit of salt...even though I generously salt my mashed potatoes, I would add a little bit of salt to the 'dough' next time. But they were great!

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shafersgirl

Cooking Level: Intermediate

Home Town: Des Plaines, Illinois, USA

Living In: Schofield Barracks, Hawaii, USA

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Reviewed: Jun. 14, 2009

These were pretty good. Great way to make use of leftover mashed potatoes.

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Kristen

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

I modified quite a bit. I always use sour cream, butter, and cream cheese in my mashed potatos (I had to make from scratch since I didn't have any leftovers) I did not add the italian seasoning just salt and pepper and some cayenne pepper. I did add some flour. I scooped them out of the bowl with a cookie scoop and dipped my spatula in the oil to flatten out. Flipped mine without having any issues with them breaking apart and I did not wait 8 mins. I served with a sour cream and chive dip. Very yummy stuff and the kids loved them ;)

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: May 19, 2009

I gave this only 3 stars because I modified this recipe so much, however the final result was VERY tasty, I added about 1/4 cup parmesan cheese, some fresh chives instead of the oregeno and I added a few tbsp. flour which it definitely needed to hold it together. And as another reviewer stated do not flip until a full 8 minutes have passed for browning the first side otherwise they will break apart. My husband and son both loved these! A grat way to use up leftover potatoes.

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Lynnje

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Reviewed: May 17, 2009

add spice to it

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Cinnamon Bun

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Reviewed: Apr. 8, 2009

Great use for leftover mashed potatoes. My husband ate these and he does not care for mashed potatoes. He said "you can make these again" so, it is a keeper for us. I followed the ingredients and instructions with no changes made. Thanks for the new side dish recipe!

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CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

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Reviewed: Jan. 31, 2009

As written, these did not work for me. The potato mixture was way too thin and did not stay together. The taste was OK but I think they were pretty bland. I did try to add some flour and some cheddar cheese but we still weren't crazy about them. My mom use to make potato cakes that I loved but these did not compare.

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BMCNICHOL

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Reviewed: Jan. 6, 2009

really liked this recipe- very much like the kind my mother used to make- my mix was a very thin so I added about 1 T flour to dry out. Had to 2 hand flip so they wouldn't break, but once flipped, they held up nicely.Great crispy, crunchy outside to them. My father and I just ate 1/2 the batch, and kids will be home from school to finish the rest. Thank you so much for the recipe, I have been trying different one's and this was the best by far. ( first kid's response was to finish up the rest of that batch) Off to the kitchen to make more for the other children.

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Joanne

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Reviewed: Dec. 28, 2008

This was really good. I did add a little bit of flour to the recipe so the potatoes were easier to form into patties. I would next time add a small amout of onion for added flavor.

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Tara

Cooking Level: Expert

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Reviewed: Dec. 24, 2008

I made this for my children for chanukah. They told me right before dinner time they really wanted latkes/potato pancakes - and I was not ready to bring out my food processor and start grating potatoes. I happened to see this recipe last week and kept it in mind. I would describe this as "the lazy latka recipe." It worked out pretty well for me! I modifies the recipe a bit though... I did not have left over mashed potatoes - I used 2 cups of instant potato flakes, 2-3 tbsp of flour (as other reviewers had suggested), 2 extra large eggs and a bit of salt, pepper and garlic powder. I made the potatoes to be a bit thicker than pancake batter consistency. The end result was a nice fluffy latka/potato pancake (light colored too! The potato flakes don't oxidize like real grated potatoes!)A good substitute if you don't want a big mess and appliance pieces to clean up!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Dec. 23, 2008

This was pretty good, but I think I will play with the recipe next time I make them.

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STARDRIFTING

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: Nov. 28, 2008

Great post-Thanksgiving way to use up leftover mashed potatoes. I followed the advice of gapch1026 and added scallions and flour as well as chopped garlic. Came out great and was easy as well.

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 19, 2008

sorry this was not my thing,i made then to the letter other then adding a Tbl.spoon of flour or 2 then making then flat as i could. i think it was the texture.to soft in the center.Oh well maybe i will try again and tweek it some to suit my taste.thanks for the recipe.

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Asia

Cooking Level: Expert

Home Town: Lancaster, California, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 18, 2008

Add a teaspoon of flour to the mix to help hold the cakes together. We add diced onions, green bell peppers along with crumbled bacon (cooked already of course). We just use salt/pepper/garlic to season it- the bacon adds flavor as well. You can add a little shredded cheddar cheese to the mix as well. My family has made these with breakfast since I was wee kiddo.

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Robin

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

I thought these were pretty good. Its nice to do something with leftover mashed potatos...they usually get thrown out at my house. But I would change a few things next time 1) I would make the potato cakes really thin, I made them too thick and they didnt get as crisp as I wanted, and 2) maybe I would add some green onion for flavor and color. Other than that they were pretty good =)

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Sheena

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Oct. 4, 2008

Not bad for something to use up mashed potatoes, but I wasn't extremely thrilled with it. Even with the seasonings I thought they were kind of bland. But it did use up the remainder of our mashed potatoes, so that's good! Bf says his grandmother makes these without seasonings and he used to eat them with ketchup. Thanks for the recipe.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Sep. 30, 2008

i just made these added flour and garlic salt instead of powder.....2 eggs omg they were very good....dip in ranch yummy!!!!!!!!!

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jillwil

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Reviewed: Sep. 12, 2008

Oh so yummy. I ate them with sunnyside up eggs. What a nice change from hashbrowns. I will be making these often. Thanks for posting.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Aug. 11, 2008

these turned out nice with the addition of 1 tablespoon of flour. made them with garlic mashed potatoes. be sure to cook them for eight minutes each side so they don't fall apart. for fun, I added shredded cabbage (from bagged coleslaw mix) and some minced green onion to the second batch, they turned out very yummy. my english husband said, 'you just made bubble-and-squeak'! thanks for the recipe.

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