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Crispy Potato Cake Recipe

Crispy Potato Cake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (83)

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Average Rating:

Total Reviews: 83

Showing 21-30 of 83

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  • on July 11, 2010

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    absolutely love mellisa's recipes. she has a knack of making difficult dishes, very easy... love her show

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  • on July 07, 2010

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    I've made a few of these and they've been great. Think I might reduce the oil a bit next time, or raise the heat a little more. The instructions were good, no problems. Melissa warns you about flipping the cake in the pan, and she's right... be very careful and move quickly. I have added garlic and onion, because I just like it. The recipe is good either way.

    The only reason I rated this a 4 and not a 5 was... on the show Melissa raved about how classy the potato cake can be. It can be served to little kids for a snack or served at a nice dinner party... they serve it in France at nice restaurants. Well... even though my guests raved about how good it tasted and how perfect it looked, they said... "these are hashbrowns.... they serve them at Waffle House" (an inexpensive diner. They didn't mean anything negative, just the fact that they weren't anything special. I was at a barbeque so I thought they were appropriate, but... just know they aren't that fancy but they DO taste and look good. I think they are great with the steak dinner that Melissa served them with.

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  • on July 04, 2010

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    I am a big fan of Melissa and wish her well but this recipe by itself is a lot of work and not much reward. If you like your potatoes blah, then follow this recipe as is, but, if you dare kick it up a few notches, then try this adjustment:
    fry up a dozen slices of good quality hickory smoked bacon in a cast iron fry pan, and then pour off the bacon fat from the pan but not the brown bits. Then add a finely diced yellow onion and 3 garlic cloves to the hot pan and saute for a while, maybe 10-15 minutes, maybe longer but until the brown bacon bits get softened up off the bottom of the pan. Break up 6 of the fried and crispy bacon slices and combine with the grated potato, onion, garlic and add Kosher salt and fresh black pepper to taste. Mold this mixture tightly into the non-stick pan that has been prepared with the oil and butter and then add several dashes of Tabasco to the "up" side. Do the same thing when you flip the potato cake, adding more black pepper, another tsp of Kosher salt and then more dashes of Tabasco.
    Handle with care and with sour cream, chives, and parsley too! Enjoy!

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  • on June 14, 2010

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    Made the crispy potato cake tonight. Added a layer of sour cream, shredded cheddar, bacon bits and chives. SO GOOD - and CHEAP! Thanks Melissa!

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  • on June 13, 2010

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    I made Melissa's crispy potato cake for breakfast with eggs. It came out perfectly crispy and cooked through. It was so easy, and the whole family loved it. Rave reviews from the kids. It could go with breakfast, lunch, or dinner.

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  • on June 11, 2010

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    I took the shortcut tip and used Simply Potatoes. Just added salt and pepper so flavors would not compete with the steak and onions. I will be making this again!

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  • on June 10, 2010

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    Melissa's recipes are great. Would love to see what she could do with more money!! After all, we all splurge once in a while for special occasions! marge

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  • on June 07, 2010

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    I loved this. I did add a small chopped onion and used less oil and butter but followed the recipe as stated.

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  • on June 06, 2010

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    Some of the easist recipes I've seen in awhile. To tell you the truth she remindes me of Rachel Ray. The way you have tips and explaining how things are done is SUPER GREAT. VERY WELL DONE

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  • on June 06, 2010

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    I took a short cut and used Simply Potoates shredded hash brown poatoes. Then followed the recipe and took the suggestion of another reviewer and added some parmesian. My family loved it! And saved the time of grating potatoes.

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