Crispy Potato Cake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've always wondered how to make a crispy potato cake that didn't fall apart, and of course Melissa has the answer. Such a great basic, versatile recipe. I topped mine with some gruyere, so the top wasn't so crispy after adding the cheese, but the bottom and edges more than made up for it. Also mixed some minced chives with the potatoes.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I would definitely remind people to drain the liquid off the shredded potato before trying to cook but, other than that, this is a wonderful recipe. I added a little garlic powder to the potato and one chopped green onion. I made my own salsa and served it with the cake and also some sour cream. Wonderful!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I didn't believe this would be so good! But please Melissa, don't be like the other stars on Food Network by saying, "MY" everything is my, my, my.
You are so good!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My co chef was very interested in making this. WE have really enjoyed watching an d cooking. You have made my husband a braver more adventeresome eater

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As with anything, I'm thinking that these will get better with practice. Melissa made it look so easy, but I used too many wet potatoes and it turned out a fat, gray mess!! (I wish I had read the comments BEFORE I cooked it But...I took it off, cut it into smaller pieces, put it a piece at a time in the pan, smooshed it flatter and that worked better. Even with all that craziness, my family all requested me to make it again. I'll know what I'm doing better next time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A few people have talked about making this with sweet potatoes: they have a lot more sugar than the russets so you are going to have a higher risk of burning without getting crispy (same deal with sweet potato oven fries. I am going to make this for brunch and use some of each to get the flavor of the sweet and crunch of the other which should work out :-

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This dish was very easy to prepare and inexpensive, but it needed something to bump up the flavor. Maybe add chives to the potatoes, garlic oil to the pan. I might try it again with some changes. Keep up the Ten Dollar Dinners, this might not be a favorite but you've got many great recipes for me to try.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Finally Crispy Hash Browns:
I julienned my potatoes on the mandoline, and tossed the potatoes with the salt and pepper. Everything else according to the recipe. Thank you Melissa

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a great recipe. The first time I made it with refrigerated shredded hash browns from the store- I know, but I don't have a food processor. Anyway, they turned out great. I had read the reviews, so I tossed the potatoes with S&P before I put them in the pan. They were so very tasty!!! So, I decided to try with sweet potatoes. These I had to grate myself, still no food processor. Tossed them with crushed rosemary, garlic powder, S&P, and used olive oil and butter to cook them in. They started to burn at the end of the first 8 minutes, so I think the temp was too high for sweet potatoes. My husband panicked and turned the "cake" out and it hadn't really started hanging together yet. Parts of it were, but the rest fell apart. I reassembled as best I could and they tasted amazing although they didn't achieve that crispiness. I am definitely going to try again with a lower cooking temp/longer cooking time, but the seasonings were perfect!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love watching your show. I am not a chef but I love to cook for my family. Your crispy potato cake has been a real hit with my family. I have a family of 5 very hearty eaters so I use more potatoes and a larger skillet but still get great results. Thanks to the food processor it takes very little prep work and is an easy side dish for a variety of meals. Thanks for the great tips you provide during your show. I always look forward to the next episode!

Thanks for your willingness to share great tasting meals on a budget.