This was an excellent recipe except I didn't have the mushroom soup. However, I made a couple of minor changes. I added a 1/2 cup of chicken stock, 1/2 cup of grated carrots, freshly grated potatoes and a little parsley. I think for me the sour cream is key. The next morning I was wondering what to have for breakfast and I decided to use the leftovers to make potato pancakes. Just add 1/2 cup of flour and 1 teaspoon of baking powder per 2 cups of leftovers so they will stick together. Heat up a frying pan with oil in it and drop spoonfuls of the mixure in. Cook until brown and crispy. Blot excess oil with a paper towel. Top with a dollop of sour cream or applesauce. Wonderful!
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This was an excellent recipe except I didn't have the mushroom soup. However, I made a couple...