Crispy Potato Cake

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The first time I made this, we ate it right away and it was great. Last night, I made it and put it into a 200 degree oven to keep warm while I finished the rest of the meal and they became soft and greasy.

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Made these last night and they were devoured by the family. It was nice and crispy as Melissa said, which they loved. However, I gave it 4 stars because it was a little greasy. Like the other reviewers, I would dry potatoes, add salt, pepper and green onion before adding to pan, but you have to work very quickly, otherwise the potatoes start to change colors. Great starter recipe!

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This turned into a mushy mess, burnt on the pan, with no cooking otherwise. Used all my potatoes, so disappointed!!

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Excellent. This is a good starting point for imagination regarding additional ingredients and seasoning. The oil and butter ratio was correct. Great side dish.

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Great recipe. I loved it... My Mom was born in the South of France and always cooked french foods. This was kinda french style. I had no problem with the recipe. Yes, you do have to sqeeze out some of the water before putting in the oil and buttered pan. My husband loved the flavor and how crispy it came out. I will definately make this recipe again! thanks for sharing it's a keeper for sure!

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Great recipe. Potatoes do turn pink if left long grated. The pan must be hot & ready so as soon as the potatoes are grated they can go straight into the pan. It works. I also thinly sliced some onions and mixed it up. My family loved it. It does not keep though, and needs to be made at the last minute before eating for best results. Thank you for this recipe, it's a keeper with loads of potential. :

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I followed exactly how she did it on tv, except I squeezed out the extra liquid (which she said to do but didn't appear to do on the show. My potatoes turned pink right away and a horrible gray color when I cooked them. Still, they tasted pretty good. If I could make them a more appetizing color, I would keep this recipe.

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What a great way to make good, crispy hashbrowns at home! Next time I'll make individual size cakes on my electric griddle because it's easier to flip and serve, but if I made them in a pan again, I would only use 1/2 the oil/butter to start with. There was a lot still in the bottom of the pan when it was time to flip the cake, so there was no clean way to use a plate to do so. I used a couple really large pancake turners to flip it, but it would've been easier to have less oil/butter in pan, and then add more if needed before putting the potatoes back in to fry the 2nd side. Garnished with chives, and hubby plus 2 teens were all asking for more :

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If people cannot look at a recipe and 'expect' plain, then it's not the cook's recipe that is an issue. This recipe is wonderful and taste's like 'potato' as it is meant to taste and it has created a beautiful crisp crust when left alone to do so...love this simple and lovely dish.

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I personally was not the biggest fan of these. I made them to the letter of the recipe, but edges aside the latke didn't crisp up very well. Also, even with the addition of green onions and sour cream and coupled with hot Italian sausage it was incredibly plain.

Won't make these again I don't think- I could just go to Denny's for hashbrowns if I wanted these.