Reviewed: Dec. 31, 2007

Completely fell apart while cooking. Made a huge mess.

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princessofmaple

Cooking Level: Expert

Living In: Timmins, Ontario, Canada

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Reviewed: May 16, 2007

My mother used to make these in the fifties and I have been trying for years to find out how to make them! I did find them a little mushy to work with and will try adding some bisquick next time. I used a good teflon skillet and not too much oil and let them cook at least eight minutes before turning them. They were just the way I remembered them as a kid! Thanks for helping me relive my childhood!

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L. Davis

Home Town: Lakewood, California, USA

Living In: Garden Grove, California, USA

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Reviewed: May 6, 2007

This recipe has a really good flavor. However it did not turn into a pancake at all. It was more like mashed potatos with a few crispys in it.

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nowsthetime

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Reviewed: Apr. 13, 2007

so far so good. Didn't have any eggs left, so i added a little extra cream to make the mashed potatos more sticky. Added bread crumbs and a garlic herb blend and formed flattened balls of potato, then dipped in bread crumbs and fried. SO far they smell really good.

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BeckaMax

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: Medicine Hat, Alberta, Canada

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Reviewed: Apr. 7, 2007

I think this would be a great recipe for kids!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Apr. 7, 2007

Prepared recipe as is and it was fine but nothing special. I supposed if I doctored it up as previous posters have I might have liked it better but then I would not really be rating THIS particular recipe.

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AGEHLKE

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2007

Pretty good recipe! I actually added some baking mix to thicken it up a little though and also added onion powder and basil instead of Italian seasoning and family ate it up!

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terri

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Newark, Ohio, USA

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Reviewed: Mar. 18, 2007

these were good. Easy to make too according to Husband who made them! I enjoyed them!

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Fell4u

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Reviewed: Feb. 11, 2007

I made seventy of these last night for an upcoming party. I started from scratch, so I needed to add flour to the mix in order to hold them together better. I also added, minced bell pepper, grated onion and lots of parm cheese. I made them relatively small and plump and rolled them in a mixture of flour and parm before frying. They were easy to flip and the flour/cheese mixture gave them a beautiful crispy crust. Thanks Schuster!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 30, 2006

I made this with left over mashed potatoes. Needed to add more milk as they had dried out. Also added more spices than just a teaspoon. I also used a lot more oil than suggested. I found that if you wait the full 8 minutes and then flip them you can have them crispy on both sides.Flipping before the full 8 minutes made them fall apart. Also I formed the patty in my hand as I could get them thinner than flattening them in the pan.Using the spatula to flatten them only made them fall apart. Trick is to let them cook till the bottom is really crispy then flip them. Very yummy when eaten with sour cream.Thank you Mary for helping me find a way to use up the left over Mashed Potatoes!

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Reviewer:

Ma'am

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Reviewed: Dec. 24, 2006

It was an easy and good recipe. I replaced Dill for the Italian seasoning and it was really tasty. It didn't get as crispy as I was expecting and burnt a bit....maybe use a bit more oil for a shorter period of time at a higher temp?

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