Reviewed: Mar. 29, 2012

No problems with this delicious recipe. I chose to grease the pan with olive oil, which was good but I'll try a 1:1 ratio oil:butter in the future. I got delicious pancakes using three cups rinsed frozen hash browns: I bet fresh shredded is better but if you're lazy like me, don't worry, they're good. I look forward to making these again, thanks so much for sharing.

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Reviewer:

M. Stoffel

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Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Germantown, Wisconsin, USA

Reviewed: Dec. 10, 2011

My grandmother used to make potato pancases. When we were growing up and they are my father's favorite food on the planet. This is a GREAT recipe. I made using this recipe as a surprise for my dad - who hadn't had potato pancakes in about 15 years! He was over the moon. Unlike grandma, though, I believe in the food processor to grate for me! I found it best to run through the food processor grater two times to get the potato finer. Also, I skipped peeling the potatos as well to save time and leave the health benefits. My polish family gives this recipe five stars with pleasure!

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Reviewer:

Christine

Reviewed: Jul. 4, 2011

A nice simple recipe. I ran out of salt( how does that happen?!) and used celery, and garlic salt instead. Nice flavor. You have to soak the potatoes a bit first. A quick rinse then a good 5 minute soak to release some of the starch, then let drain. Salt the potatoes while they are draining because it helps release the water and seasons the potato better. Salt a little more when you mix it all together. Do a test cake to make sure it tastes right adjust as needed. Remember the flour and egg are only there to bind it together, not to turn it into a bumpy pancake. You want to see the potato, and better yet taste it!! Dont be afraid to cook it in grease, and may I suggest cast iron if you have it!! I'm partial cuz that is how grandma made it!! thanks for bringing back some memories!!

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Reviewer:

tkkash

Cooking Level: Intermediate

Reviewed: Mar. 16, 2011

use pancake mix and dont grated them and use less parsley and use garlic salt

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3 users found this review helpful

Reviewer:

audreypark

Reviewed: Jan. 8, 2011

Pretty good, but a little bland. I added flour and some red pepper at least. Don't really need the parsley.

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Reviewer:

blueshell2

Reviewed: Dec. 29, 2010

We usually don't add parsley and certainly not that much pepper. Plop in pan and use spoon to spread around and flatten out a bit - should be about 1/4 inch thick. Now....I'm craving them!

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Reviewer:

anne

Cooking Level: Expert

Reviewed: Nov. 27, 2010

It is my opinion that this recipe is better than the hashbrowns at certain breakfast spots! I wouldnt change a thing! Thank you so much for a great recipe.

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4 users found this review helpful

Reviewer:

JenToBeach

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Aug. 17, 2010

this was easy and delicious my family enjoyed them and they went great with our nice green salad :)

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Reviewer:

Alexii

Cooking Level: Expert

Living In: Langley, British Columbia, Canada

Reviewed: May 2, 2010

I added 1/2 tsp. baking powder to the pancakes, and 1/2 tsp. dried dill instead of the parsley. I only added 1/2 tsp. salt. Used 1 egg and 3 Tablespoons of egg whites [nutri-eggs] instead of 2 eggs. Very good, will make again - better than my old recipe that I had.

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