Reviewed: Oct. 20, 2009

Pretty good. Could use more seasoning. Though I don't think I cooked all the way through because the bottom started burning.

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Megan

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Reviewed: Oct. 15, 2009

These were so good. They seemed to take a long time to cook. Maybe I didn't have the oil hot enough. We ate them with sour cream as a side dish to pork roast. I will be making them again soon.

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Jen

Cooking Level: Intermediate

Home Town: Lyle, Minnesota, USA

Living In: Blooming Prairie, Minnesota, USA

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Reviewed: Oct. 10, 2009

These were very good!! I added a good handful of shredded cheese, and they stuck together very well. I am not very adept at getting all the water out, but the taste was wonderful and these were easy to cook.

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~*~Ana B.ee~*~

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Rodenbach, Rheinland-Pfalz, Germany

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Reviewed: Oct. 7, 2009

Needs more salt and was bland. Could be a good base for pancakes, but definitely needs to be kicked up a notch.

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Sara P

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Reviewed: Jul. 21, 2009

Amazing! Just made them for dinner last night and everyone loved them!

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KatieBabyyy

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Reviewed: Jul. 2, 2009

Worked and tasted great. I omitted the parsley because I didn't have any.

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Tangy_Betta

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Reviewed: Jun. 27, 2009

I added zucchini to the recipe, and it turned out great. My wife said it was the best potato pancake she'd ever had.

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LogosFox

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Reviewed: Apr. 21, 2009

I used fresh dill instead of parsley ... YUM!

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Jullie

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Reviewed: Mar. 19, 2009

Couldnt be easier and a nice change of pace from mashed or baked potatos at supper.

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gina raymond

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Reviewed: Mar. 18, 2009

Me and my family loved these. I doubled the potatoes and kept every thing else the same.I cheated a little though, I bought two bags of fresh grated potatoes [Simply Potatoes]20 oz.each, just to save on time. These taste wounderful with baked pork chops and apples.Yum!

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 23, 2009

Great recipe for potato pancakes, I kept the parsley in and I'm glad I did. I also added a small bit of shredded cheddar cheese and I topped with green onions and sour cream. These were great as a side dish for pork chops.

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amanda

Cooking Level: Intermediate

Living In: Niagara Falls, New York, USA

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Reviewed: Feb. 15, 2009

did not have parsley so didn't add it and didn't miss it at all. Fried in non stick pan sprayed with Pam, much healthier than oil...very very tasty and will definitely make again! be sure to stir the whole mixture before scooping out to fry.. I noticed my last one was rather peppery as the pepper settled, made it a little hot. Thanks for a great recipe, I used the food processor, did not rinse but drained potato and onlin real well before adding other ingredients. Definitely a keeper and I must say better tasting than Perkins potato pancakes!

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SDROSIE

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Reviewed: Jan. 20, 2009

I will have to agree could use a little less pepper or maybe even none at all. Otherwise, yummy! I will make these again for sure.

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frogprince1021

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Reviewed: Jan. 6, 2009

Thank you so much for this recipe. To say it was terrific would be an understatement. This was my first try at a recipe off of this site and I'm glad it was. I made one small change I omitted the parsely (didn't have any) and added a tiny pinch of garlic powder( I always have garlic) and it was to die for. I will make this for my hubby this weekend and try the parsely, he's gonna be so happy he married me. ;}

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cookingcheri

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 3, 2009

I made these tonight since I had a ton of potatoes left over from my holiday cooking. I did not have parsely so I made them without. I used my non-stick griddle, mashed the pancakes out very thin with the sides of 2 forks and cooked them until very crispy. The husband and son ate them as they were done since they do not sit well and become soggy very fast. I ate mine while still cooking several on the griddle. Had them with applesauce and sour cream, maple syrup or cheese and ranch dressing.

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Sister Jane

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Brookfield, Wisconsin, USA

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Reviewed: Dec. 22, 2008

These were good, I followed the directions exactly, did spend some time dabbing the water off the potatoes, though. The parsely was fine, I like parsely though, but I think it would've been even better to use chives or green onion in place of parsely. Otherwise they came out really good, seemed to have the right ratio of ingredients. Also, I always salt and pepper to taste, I think as is this recipe has too much pepper for my taste.

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ELLENEJ22

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Reviewed: Dec. 16, 2008

My grandmother would grate the potato and onion by hand and squeeze through cheese cloth to remove much liquid (which she would reserve for making potato bread). This way, she used very little flour and had a high concentration of potato flavor. On Christmas Eve, we ate these delicious "placki" rolled up with sour cream, with apple sauce, or with baked beans.

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ga'chong

Living In: Sinajana, Sinajana, Guam

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Reviewed: Oct. 30, 2008

I thought it had a bit to much parsley in it but the lemon gave it a nice kick, good and crunchy, but i think I'll stick to my classic way of making potato pancakes :)

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momto2

Cooking Level: Intermediate

Living In: Cedar Park, Texas, USA

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Reviewed: Oct. 3, 2008

Very Good! I have never had potato pancakes but my sweetie requested them. He said they tasted just like his mothers. I did place the potatoes in a tea towel like someone else mentioned also omitted the parsley.

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Penny

Cooking Level: Expert

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Reviewed: May 25, 2008

these made my feel like an Old-Fashion Jew. My family loved them for hanakah.

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Poopie

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Old-Fashioned Potato Pancakes

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