Reviewed: Nov. 24, 2006

yum! I added a small amount of rosemary as I love it. These hit the potato spot.

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ANGELA97303

Cooking Level: Intermediate

Living In: Keizer, Oregon, USA

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Reviewed: Nov. 22, 2006

These were AWESOME! These were the real deal -- REAL authentic potato pancakes! I was a bit worried about the excess liquid from the shredded potatoes, but I just drain and continued with the recipe. My potatoes were rather large, so I think next time I'll double the onions! Thank you for such a wonder (AND EASY) recipe!

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Cristi Zbella

Cooking Level: Expert

Home Town: Norco, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 21, 2006

I was searching for a recipe just like this. My mom and I used to make these all the time. Thank you so much! They're delicious!

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AbsintheMinded0

Cooking Level: Expert

Home Town: East Hampton, New York, USA

Living In: Anniston, Alabama, USA

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Reviewed: Nov. 9, 2006

mmmmm, simple and tasty. Only thing I did different was add a little bit of garlic powder. 2 thumbs up from my whole family.

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JNFCHRIS

Cooking Level: Intermediate

Home Town: Yreka, California, USA

Living In: Humble, Texas, USA

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Reviewed: Nov. 8, 2006

These potato pancakes were quite simple to make and very tasty. I will use this recipe often.

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DiAnn Keenan

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

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Reviewed: Nov. 8, 2006

I think I made the potato too thin. It probably needs a little more spices.

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NAHEED17

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Reviewed: Oct. 26, 2006

This is very good but one step which I feel was left out is after the potatoes are grated squeeqe them by the handfuls to get rid of excess moisture. These are just like the ones my german friend makes and everyone loves them. This is comfort food.

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bitch'n kitchen

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 21, 2006

These pancakes are the same as the German potatoe pancakes my mom learned from her mom, who was from Germany. Great recipe, but the picture could be better.

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CJ Baars

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Reviewed: Oct. 6, 2006

Great! I have made these several times and use 1 grated onion with the potatoes. These taste just like the ones my mother used to make when I was little. Thanks for the authentic recipe!

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KARINOK

Cooking Level: Expert

Living In: Longmeadow, Massachusetts, USA

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Reviewed: Sep. 23, 2006

Don't worry about the potatoes turning red/black/brown when preparing. It is not harmful, the color goes away with cooking, and it does not affect the flavor.

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NLNIEMEY

Cooking Level: Expert

Home Town: Shoals, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Sep. 15, 2006

This is exactly the recipe that I've used, with the exception of the baking powder. What does baking powder do to a recipe?

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NANZO

Cooking Level: Expert

Home Town: Newbury, Ohio, USA

Living In: Poplarville, Mississippi, USA

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Reviewed: Sep. 1, 2006

Excellent, just do it quickly or the potatoes go brown. Don't rush the frying!!

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DRCLAIR

Cooking Level: Expert

Home Town: Sidon, South, Lebanon

Living In: Ames, Iowa, USA

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Reviewed: Aug. 29, 2006

My son doesn't really eat potatoes (no french fries either)...but boy! did he tore this up!!! He finished almost the whole batch that I made:)

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CHEFBONZAI

Cooking Level: Intermediate

Home Town: Nabua, Camarines Sur, Philippines

Living In: West Sacramento, California, USA

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Reviewed: Aug. 6, 2006

I made the recipe as published and it was great. However I had to cook the pancakes longer to get a deep golden color. Instead of 3 min per side I cooked them 6-8 min per side and they were nice and crispy. They were also great the next morning heated in the toaster oven and served with eggs.

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SHARON CINDY

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Reviewed: Aug. 3, 2006

Good recipe, I would make again. Instead of shredding potatoes, I used six cups of pre-shredded hash browns (1 1/2 packages). I added 1 teaspoon of salt and upped the pepper too. 1/4 cup of oil is too much, even in a big pan so I would decrease to 1/8. I tried to form the pancakes instead of loose tablespooning them into the pan and they stayed together and looked better.

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EFAHL

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Reviewed: Jul. 21, 2006

These are great - and easy with stuff I usually have in the house! A good sidedish with quiche or omelets. The potatoes do turn a weird pink color after shredding in the food processor but they turn out fine after frying.

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Meg Natural

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Rockton, Illinois, USA

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Reviewed: Jul. 19, 2006

my first time making potato pancakes.So easy and delish.Kids loved them.Will definitly make again.

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Evelyn Goettner

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Upper Darby, Pennsylvania, USA

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Reviewed: Jul. 9, 2006

These are very good. When I made them, I lined a strainer with a flour sack dish towel and put the shredded potatoes in there to squeeze out some of the excess water that the potatoes give off. I also needed to add a little more flour, but they turned out excellent. My 8 year old daughter ate 5 of them topped with sour cream. My 6 year old son liked them topped with apple sauce. I enjoyed them both ways!

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