I used instant (gasp) loaded potato mix by Idaho, added shred cheese (about 3/4 cup) and then followed the recipe exactly - minus the salts since the instant mix was already seasoned. It's pretty fabulous. I refrigerated the potatoes after mixing for about 30 mins, but the real key is taking your time during the cooking process. Sadly, I have an electric cooktop, but used low/med heat (let's call it 4:00) and cooked each side the full 10 minutes the recipe calls for. I did decide about 7-8 mins in to rotate the cakes (gently) to be sure it was browning evenly. I think this made a difference. In addition, I had some garlic butter (thanks Chef Shamy) that I cooked them in and feel that was not a bad decision at all. My hubby was pretty happy about the whole thing. So, either cook them all on a large griddle, or have a glass of wine handy to stand there for a couple of batches.
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I used instant (gasp) loaded potato mix by Idaho, added shred cheese (about 3/4 cup) and then...