Reviewed: Jun. 27, 2008

These are the best pancakes in the world. I come from a German background and my Oma (grandmother) used to make them for me all the time. They are delicious!

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AMELIA

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Reviewed: Jun. 24, 2008

I have never had potato cakes work for me.. never. These tasted great and had a good consistancy. The only thing I did differently was to add more flour- next time I will only add 1 egg. To those that complained of them being wet- they aren't going to be dry like a normal pancake. There wil be some wetness. Make sure the oil is nice and HOT or the cakes will soak it up instead of fry. Thanks for the great recipe!

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babybluangel

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 24, 2008

I find that the best way to make crispy and delicious potato pancakes is to shred the potatoes and add nothing more than egg. These were too soggy and absorbed too much oil.

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Barbara

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Reviewed: Jun. 21, 2008

I was unimpressed. In my opinion, it's not worth all the peeling and shredding, just for stuck-together hashbrowns.

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Megan

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: May 29, 2008

I came across this accidentally and am so amazed to find the exact recipe my family has been using for many generations! Being from a large family, of course we multiple the recipe, which it does very well. These are also fantastic with baked bean over them. You can make your own or buy a good quality canned baked bean. Some in the family like to add extra butter and brown sugar to their baked beans to make a bit of broth which is good too.

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Kathy

Cooking Level: Intermediate

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Reviewed: May 29, 2008

Easy to make and a great compliment to my breakfast eggs!

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JWhi225

Cooking Level: Intermediate

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Reviewed: May 11, 2008

This is a great recipe. I made these for mother's day along with German Pancakes. I soaked the shredded potatoes in ice water and they turned out great! Be sure to cut the onions really small or they will stay raw when you cook them.

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Rachel

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 22, 2008

These were OK. We have a large family and these made plenty for everyone. I think they tasted too much like hash browns though and not very authentically german. I might try them again but not likely

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Livvia

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 15, 2008

Very good recipe and easy to make.

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jennyrn

Cooking Level: Expert

Home Town: Timmins, Ontario, Canada

Living In: Moncton, New Brunswick, Canada

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Reviewed: Apr. 2, 2008

awesome recipe, i make these alllll the time. def a fave in the family!!

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cmtat10204

Cooking Level: Expert

Home Town: Vermilion, Ohio, USA

Living In: Amherst, Ohio, USA

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Reviewed: Mar. 29, 2008

I really didn't care for these.

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LL

Cooking Level: Expert

Home Town: Southampton, New York, USA

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Reviewed: Mar. 11, 2008

I shredded the potatoes in a food processor to speed things up. These cook very evenly; I didn't have problems with the outsides burning while the inside remained mushy, as I have with other potato pancake recipes. Needed extra salt. I served with dollops of sour cream.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2008

My sister shared my Mom's version: 6 potatoes grated, 1/2 an onion grated or diced, 1 beaten egg, salt and pepper and a heaping Tablespoon of flour. Mix well. Drop by rounded spoonfuls into BACON GREASE .... smash down with a fork. Fry until golden brown on each side. We dip ours in Apple cider vinegar or top with sour cream. SOOOOO good! The bacon grease gives it a distinct and yummy flavor.

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GRETCHEN

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2008

This is the only way to eat potato pancakes. They are terrific!

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Deborak65

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2008

awesome recipe, i've never really had them turn out... lol. i used a bag of the sipmly potato shreds... it seemed kind of dry initially, so i added an extra egg and an extra tbs of flour. perfect, and i didn't have to shred potatos!

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blondicub

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Reviewed: Feb. 8, 2008

Great recipe. I was eating them as fast as I was making em.

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ISHKEIL

Home Town: Victorville, California, USA

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Reviewed: Feb. 6, 2008

What a wonderful addition to my regular menus, you can have these for lunch, brunch & dinner and you will always have an empty plate. I am amazed that such simple recipe turns out to be so flavourful and easy to make!!! a-kee-per!!!

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ERIKA

Cooking Level: Expert

Home Town: Ciudad De México, Distrito Federal, Mexico

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Reviewed: Feb. 6, 2008

Stayed together well, cooked well and tasted great. Just what I was looking for, thanks!

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Gizmo

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2008

Wonderful recipe. I had some leftover mashed potatoes and added those into the mixture and it came out great. I served them with sour cream and chives. A big hit with the family.

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