Potato Pancakes III Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 11, 2002
I "mashed" rather than shredded the potatoes for a fluffier texture. I also substituted the ham for "english spinach". A nice variation of the original recipe. Very YUMMY!!!
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Reviewed: Sep. 13, 2006
I scaled the recipe up to eight, and followed all the conversions. I used ground beef instead of ham. Also, instead of oil I used PAM cooking spray to coat my skillet. The pancakes turned out yummy and made a great dinner. I served some peas and corn to go with these on the side. Thanks for sharing Milo! A keeper that my young kids will eat. Meat and patatoes in one!
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Cooking Level: Beginning

Home Town: Washington, D.C., USA
Living In: San Diego, California, USA

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Reviewed: Apr. 16, 2007
Like the other reviewer said it needs an egg so it doesn't fall apart. I made one batch and added an egg to the second batch and they stayed together.
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Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA
Living In: Chino Valley, Arizona, USA

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Reviewed: Jan. 4, 2012
These were pretty good, tasted better the more we ate. Although they were more time consuming than I would have liked. Next time I may try to cook them in the oven on my large stoneware bar pan.
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Cooking Level: Intermediate

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Photo by Tammy Lynn
Reviewed: Jul. 3, 2010
I like the addition of ham and cheese in potato pancakes. It goes really well with applesauce on top. But I think I should have done what one reviewer did and just mashed the potatoes or used a more traditional recipe with flour/egg. I didn't care for putting them together the way the directions state. Also, there is way too much oil for frying--my first batch came out soaking in oil. The second batch came out much better. Still, it's a great idea and was worth trying.
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Reviewed: Mar. 29, 2003
The batter didn't have any egg, therefore it falls apart when trying to fry it. I suggest using an egg and throwing in a little bit of onion to improve the taste as well.
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