The whole family loved them! Used left over red potatoes from the night before, so they were already cooked. Just smooshed them up a bit with a masher!

It is a reliable recipe; I added more onion and 1.5 egg. They were very easy to make but next time, I will add shredded carrot and pulsed fava beans to make it more nutritous.

Yummy, but I did change a few things. Per others' suggestion, I cut down on the eggs. Then, I added garlic powder and sliced green onions. And I fried them in a super hot pan until very crispy. Everyone loved them! Sometimes, I like to add shredded Cheddar and crumbled bacon. Not true latkes that way but totally yummy. Unhealthy but ok if you just eat one!

Very good as is.

Awesome potato pancakes! These held together perfectly and were crispy outside and tender and moist inside. I doubled this and used 4 good sized potatoes and about 1/4 of a sweet onion shredded finely. I did not double the eggs or salt. Fabulous! Served this with beef rouladen for a great German inspired meal.

I LOVE LATKES!!!....and this recipe is perfect. I read up on the proper way to prepare them (on this site) and did 2 things different that I had not done before. Make sure as much water is out as possible (using a clean dish cloth as cheese cloth was nowhere to be found), and made sure the veg. oil was HOT (a little higher than mid point on my stove between med.and high. They came out perfect. Kept them on a paper towel on a cookie sheet (kept separate) in the oven at 225F when they came out of the skillet. HIGHLY RECOMMENDED - a rare 5*

Everyone like them, needs a bit more salt.

Delicious!!

i would agree with using less egg.. but it was very nice my kids loved it ..

I just made this Latke last night. It was WAY TOO RUNNY. Too many eggs for this amount of potatoes. I squeezed a lot of liquid from these potatoes but 3 eggs are way too much. Egg pancakes with potato in it, not potato pancakes. Also WAY TOO SALTY. I don't think this is my preference, it was too salty that we were not able to finish these. I think 1 egg will be enough and half the amount of salt will be enough. I was very disappointed that this recipe is not as good as I expected.

I tried these on a whim and found them to be wonderful! Good for breakfast anytime or supper on a cold winter night. The only thing I did differently was use a little more onion.

Excellent recipe and easy to make! I rang out some of the water from potatoes between shredding and it definitely helped cut back on potatoes oxidizing. Cut salt in half, may cut back even more next time.

Finally, a recipe that I'll stack up against the potato pancakes at Manny's Deli in Chicago, which until now have been my all-time favorite! Peanut oil and canola oil both have worked fine for me. I'll mix the egg, flour, salt and onion first, then shred the potatoes last on a mandoline with the shredder insert, dropping the shred into a salad spinner half-filled with water. Drain the water, spin out the rest of the moisture and voila - you're good to go. Next step - trying to equal Manny's pastrami sandwiches ... Emphasizing what others have said about keeping latkes from coming out oily - make sure your oil is plenty hot - almost smoking! The quicker the egg and flour mixture forms a crust on the outside, the less oil will penetrate. Just check that they're a good, rich brown color and look crisp, then turn promptly - they'll come out fine and with minimal oil when you fry the other side to the same color. Just as with other fried potatoes, sprinkle with salt right away.

Not sure what I did wrong, but these became very greasy throughout the cake... I probably won't be making again.

Very nice. I liked these b/c they don't have that heavy taste and repeat on you afterward. I used refridgerated hash browns, already sliced up, so I didn't have to spend all that time slicing and then too much water was not an issue.

Delicious! I ended up using more oil as it was quickly absorbed. I also patted the latkes with paper towel to degrease them a bit. Fantastic!