Potato Pancakes

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I am very disappointed with this recipe. I wanted more than 4 pancakes so I doubled the recipe. The pancake was dense and tasteless. I followed the 1/2 cup mound for frying and ended with only 4 pancakes. I reviewed other comments so I only used 1/2 lemon for the doubled recipe. I would not recommend this to anyone.

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OK as far as "hash brown" type potato pancakes go. I thought they were way too sour (and I love lemon. If lemon is used to keep the color, I would use much less (2 Tbsp?, 1/4 cup?. I even doubled the recipe and 1 whole lemon overpowered the flavor. They held together very well.

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I was adventurous and ammended recipe using Peruvian purple potatoes, sweet potatoes and then followed to a tee. Outstanding colorful party food. I imagine this treat for breakfast with a friend egg on top or smaller size pancakes with a salad. Aromatic dinner party pleaser, very tasty. Be sure to cook slowly on med/lo to cook the shreds completely. Will toast golden brown quite nicely. Yum!

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My children, who swore they didn't like potato pancakes, loved these. They even begged me to make a second batch. My husband raved and said they were very gourmet. Thank you for the great recipe! Added this to my recipe box!

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This is an outstanding recipe! Other than using the juice from just half a lemon, I followed the recipe exactly and the potato pancakes were delicious! I also soaked the shredded potatoes in ice water (no lemon and it removed enough starch to make them very crispy, yet still creamy inside.

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I will be sharing this recipe and making these again. I heeded some earlier comment suggestions and dunked my shredded potatoes (I used 3 small potatoes for 4 medium-sized cakes in cold water mixed with just a dash of lemon juice. I followed the rest of the recipe to a tee (except I just used a few tablespoons olive oil and 1 T butter for frying, and they turned out great!

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I LOVE potato pancakes and so does my oldest but my little one and husband dont really care for them. This was my first time making potato pancakes and they were very easy. End result...They ALL loved them! Was asked to make them again by my husband who could take or leave any other potato pancake.....Thanks for such an awesome recipe!!!!

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The recipe looks good and I cannot wait to try it this weekend. While reading the reviews I am noticing that people are reading this recipe and think that this will make 4 to 6 servings, while the recipe states that 1 large russet potato will make 4 to 6 CAKES. For the 2 of us, I'll be doubling the recipe.

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I use leftover mashed potatoes and it's very good, too!

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I only put tad of lemon juice to stop the potatoes from browning...I also served them with sour cream. They were really good!