Reviewed: Feb. 11, 2004

Made these as little appetizers on my griddle adding garlic powder and green onion to the potatoes. Nice!

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Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

Reviewed: Feb. 3, 2004

My husband loved this, but I didn't think it was that great.

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3 users found this review helpful

Reviewer:

JenInCalifornia

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

Reviewed: Jan. 5, 2004

Very good recipe. Makes me wish I had a food processor though as grating the cheese and potatoes by hand really gave me a workout. :) I can see where the dish might benefit from some added onions or other spices to liven up the potatoes, but overall, it was an excellent side dish. Thank you!

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Reviewer:

MARYALENE

Cooking Level: Intermediate

Reviewed: Sep. 25, 2003

I made this recipe for my husband & I & he loved it. He normally don't ask or perfer leftovers but he actually wanted the leftovers from this dish.

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1 user found this review helpful

Reviewer:

NEWCOOKRUB

Reviewed: Jun. 11, 2003

Although we all thought this was good, I didn't think it was worth the effort being that you can basically do the same thing with leftover mashed potatoes. I seasoned the dish quite a bit more than called for and also added chopped onion and green peppers. Definitely good advice to flip this onto a plate rather than trying to turn it in the pan. To make turning a little easier,I think I'll make individual sevings the next time I serve this dish. Thanks Bob.

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14 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Jun. 8, 2003

Very good but kinda messy to make...esspecially when trying to "crisp" the other side (tried sliding it onto a plate so that I may easier invert it back into the pan but some of it stuck and got clumpy). I used a combo of Swiss and cheddar cheese. The appearance was the only minor detraction - still very good! Thanks Bob!

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9 users found this review helpful

Reviewer:

DREGINEK

Reviewed: May 31, 2003

Imagine really cheesy, slightly crispy, and a little lumpy mashed potatoes and you have this recipe. It was so good. I didn't make any adjustments and my husband, daughter and I loved this. In fact, we were fighting over who got the crispy parts (they are the best). When it was time to turn the potatoes I flipped mine over onto a plate and then slid back into the pan. They turned out beautifully. Because I only let my potatoes cool long enough that I could touch them I really didn't need to cook them very long. I basically left them in the frying pan long enough to get a crispy crust and the cheese to melt. I have to say these are a do again for sure.

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18 users found this review helpful

Reviewer:

Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

Reviewed: Aug. 16, 2002

This dish tastes so good, it's almost illegal! I did the potatoes in the microwave after peeling them -- 3 large at 5 minutes high (I scaled down) and then put them in cold water to cool. I didn't have Swiss cheese so I used mozerella and it turned out divine!

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35 users found this review helpful