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By Easycookie
Sacramento, CA
on November 28, 2012
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Just made these tonight. They are very good and if you are sure to squeeze the sauerkrat out really good so its dry, the cakes come out nice and firm. I like to cook mine until they are brown and a little crispy. I do not like dill so left that out
By Jeanz1
on October 14, 2012
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this was a fail for me. I liked the idea and the mustard-sour cream sauce, but my potato cakes were way too moist to hold together. I ended up treating this more like a hash. That way the potatoes took way longer than the 10 minutes claimed, and it really soaked up the olive oil. I also don't mind the strong flavor of sauerkraut, so the rinsing of the sauerkraut was not needed.