I noticed that there are complaints about these being tasteless. I used 1 tsp. of salt and omitted one cup of the breadcrumbs and the olive oil called for with the potatoes. I also used Yukon gold potatoes, leaving the skins on. Otherwise I made the recipe as is. The flavor and texture was great! I used a large icecream scoop to measure with. Potato pancakes tend to fall apart right at first if you don't use eggs, so I just press them down and scoot the stray pieces into place. I cover the skillet for the first four minutes. The steam helps the potatoes cook and hold together when you go to flip the patties over. I will make them again!
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I noticed that there are complaints about these being tasteless. I used 1 tsp. of salt and...