Reviewed: Oct. 10, 2009

I completely left out the egg on accident in this recipe like an idiot, but they were still delicious and held together wonderfully..instead of a traditional latke texture it was more like hashbrowns. good stuff!

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qtbimz

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Reviewed: Aug. 31, 2009

Great!!! just like my grandmother's. i serve mine with a mix of 1 part creamcheese and 2 parts cottage cheese forked togeather.

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Mike

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Reviewed: Aug. 26, 2009

great recipe! i've been making these for years and the result is a nice crispy pancake! my only change is to use fresh garlic instead of garlic powder - i hate garlic powder! it doesn't taste nearly as good as the fresh stuff! also, i served them with tzatziki - SO good!

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mrsmaggiehunter

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Reviewed: Jul. 24, 2009

My whole family liked these. I'm making them more often now.

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LLee

Cooking Level: Beginning

Home Town: Lorain, Ohio, USA

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Reviewed: Jul. 8, 2009

I used mashed potatoes from dinner and for my tastes it needs just a little less salt.

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Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 12, 2009

These were very good. They could use a little bit more seasoning for my taste, but they turned out well. I did put the grated potatoes in cold water to keep them from turning color. I drained well, pressing them into a mesh colander to remove the water, then added the seasonings.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Apr. 20, 2009

I love potato pancakes ever since I had them at that popular restaurant. Making them at home is cheaper...and better tasting! I doubled the recipe and added dried parsely. Then we dipped them in Ketchup and Sour Cream. YUM! I didn't use them but I think red onion would look and taste lovely in these.

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mom_2_4_kiddos

Cooking Level: Beginning

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Reviewed: Mar. 4, 2009

Thank you for putting me out of my misery. After years of searching and hundreds of attempts, I've finally been able to make potato pancakes that are crispy.

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SKERICHERI

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Reviewed: Mar. 1, 2009

Very, Very good. We used red potatoes because it was what we had. Get's rid of the goopy Grey colored hashbrowns we've attempted in the past. We hope to make these a family favorite.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Jan. 13, 2009

I was thinking of Mom today and missing her. Back on the farm in Vermont, where I grew up, and incidentally, the one she grew up on as well, she used to make the most wonderfully simple, yet wonderfully delicious potato pancakes, for all five of us kids! We'd all get excited and it became a weekly staple. So many recipes call for corn meal this, milk that, cream even! I was longing for the simple goodness of my childhood, and I found it in this recipe, thanks very much! light, crispy and slathered with good ole French's yellow mustard! Mom would be proud ;) A definite keeper.

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JonnyTexas

Cooking Level: Intermediate

Home Town: Guilford, Vermont, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 3, 2009

These were very tasty. My husband and I really like crispy hashbrowns and these fit the bill perfectly. I used butter instead of vegetable oil to fry them in and then let them drain on some paper towel for a few minutes. This is a keeper.

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BCDEVANY

Cooking Level: Intermediate

Living In: Washington, Utah, USA

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Reviewed: Jun. 6, 2008

I have loved potato cakes since I can remember and this recipe is so easy and equally tasty. They fry up so crispy and that's just the way we like them!

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aly

Cooking Level: Expert

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Reviewed: Mar. 6, 2008

Great way to eat potatoes! I used 4 smaller potatoes and increased the flour a little. I ran my potatoes and onion through my food processor on grate. I rinsed the shredded ingredients and then soaked in salted water until I was ready to make the pancakes. I'm glad I rinsed first because it got rid of a lot of the starch, and the soaking ensured the potatoes didnt turn brown. My family topped them with sour cream. Served with Garlic Cheddar Chicken from this site and green beans. My daughter said that this was a great dinner! May add shredded carrot or zucchini next time.

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SLJ6

Cooking Level: Expert

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Reviewed: Feb. 27, 2008

thank you for introducing this recipe! (i don't cook often) but i tried this, and it was easy and tastes amazing. My boyfriend and I love it!

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babychef

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Reviewed: Dec. 16, 2007

Wow... this is delicious! I/we loved it. I didn't have any garlic powder so I used two cloves of garlic... yum. I also used virgin coconut oil for health reasons.

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Charlie

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Oct. 4, 2007

Yummy. Just like like my grandmas. One of my favorite meals.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Apr. 13, 2007

Mmmm a very nice twist on the normal hash browns. I changed the serving size from 2 to 4 on the website and it said 2 eggs. Now it may have just been something I did, but I feel that was too many. It didn't effect the taste of them, but you got like a circle of egg around the pancakes, which I cut away. But as far as taste goes, yummy!

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Alyson

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Mar. 28, 2007

The flavor is great. To make this healthier I DON'T fry in oil. I spray the pan, turn it to low-medium, cover it and cook on both sides until done. They take a long time cooking so they don't burn but are cooked throughout.

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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Mar. 10, 2007

Really, really good. I put a little too much onion in which made them a little strong, but aside from that, they were crispy and well-seasoned. I'll be making these again!

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