Reviewed: Oct. 19, 2008

I had this in my recipe box for years before I tried it. I already had cheddar cheese in my mashed potatoes and fresh chives, and no bacon. Fried them in olive oil. They came out great, yummy, and very tasty... But alot of work.(standing over the stove frying...ughh!) I'll only make them for a special occasion.

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Reviewer:

Ang'snewkitchn

Cooking Level: Intermediate

Home Town: Roslyn, New York, USA

Living In: Bay Shore, New York, USA

Reviewed: Sep. 27, 2008

I found that the original potato mix was quite bland, so I added garlic salt and cheese and let them set a day or two in the fridge (by the time I got back to making them) the flavor had GREATLY improved. Also I did not have romano so I used parmesan. I cooked them in the oven and since they weren't as crisp as I'd like after 8 mins on each side on 450, I broiled them for a few minutes on each side afterwards. On each side of the patties, I added a bit more shredded cheddar and garlic salt before broiling. We then dipped them in ranch. Yum! They were a little work, but if I happen to have leftover potatoes, I'd make them again.

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Reviewer:

Sarah

Cooking Level: Expert

Reviewed: May 29, 2008

I used real bacon, made my own bread crumbs from Italian bread, then added chopped green onions (scallions). I also added a pinch of oregano and thyme and that did the trick!!

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Reviewer:

Chris in Montreal

Home Town: Montreal, Quebec, Canada

Reviewed: May 19, 2008

I tried the baking method suggested elsewhere (can't make myself fry with all that oil!), and they were only ok. Probably something I did wrong, changing the recipe around, but I don't think I'll try them again.

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Reviewer:

danielle_schofield

Cooking Level: Beginning

Home Town: San Lorenzo, California, USA

Living In: Singapore, Central Region, Singapore

Reviewed: Mar. 12, 2008

Realy nice way to use up left over mashed potatos...still gotta a lot of them left though... boys just don eat like they used to lol. awsum with sourcream!

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Reviewer:

Ashi Meessir

Cooking Level: Intermediate

Reviewed: Feb. 5, 2008

Great use of leftover mashed potatoes. I used real onions instead of powder. Kept together fine for me. Much better than the typical plain old potato pancakes.

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Reviewer:

Julie B.

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Evansville, Indiana, USA

Reviewed: Jan. 21, 2008

I used ham instead of bacon, and it was okay. I'll follow the recipe next time.

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Reviewer:

mika707

Cooking Level: Intermediate

Reviewed: Nov. 8, 2007

Very good recipe, although next time I will omit the salt as the cheese added a good amount (based on other reviews, I used romano and cheddar). I also used minced fresh onion instead of dried and baked the croquettes at 400 degrees for about 15 minutes on each side. I sprayed them with a little olive oil before putting them in the oven, and they turned out nice and crispy without all the extra grease. I will definitely make these again!

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Reviewer:

bluebeetle

Reviewed: Jun. 2, 2007

My husbands left over mashed potatos were definately too watery. Not the greatest, but did leave out the bacon.. used parmesan AND cheddar... not great, would try to change it up a bit. Did use panko bread crumbs.. like them better.

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Reviewer:

Jennifer

Cooking Level: Expert

Home Town: Washago, Ontario, Canada

Living In: Freedom, California, USA

Reviewed: Mar. 3, 2007

So glad I found a way to use leftover mashed potatoes. I had no romano or bacon bits, so I added shredded mexican blend cheese and parsley. I used a lot less oil than the recipe calls for (personal preference) and the croquettes still came out delicious. Thanks for a great recipe that's also very versitile to ingredient changes.

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