Potato Pancakes

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I decided to omit the onions, cook them in butter and serve them with applesauce for an easy use of thanksgiving leftovers! just like my German grandmother made. yum. also, adding bacon is great too.

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I added another egg, a bit more flour and more onion. I think I had more than 4 cups potatoes. Anyway, they were perfect, cooked on griddle in butter not oil, and it went perfect with brown beans and corn bread.

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Just like Mom made!

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These were very similar to the "leftover mashed potato" pancakes that my Mom made when I was a kid. My leftover potatoes had bacon in them, so they were perfect for breakfast. I agree with the other reviewer, you must watch the flour and onions (I used minced shallots, because the recipe is written for 4 cups of potatoes and I didn't have that much. Easy to do; a real keeper.

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Don't overdo the flour. I substituted chives for onions. I added some color interest.

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This recipe is easy and provides a perfect potatoe pancake

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I made them with leftover mashed potatoes that contacted sour cream in them. Despite adding some salt and pepper I thin k the recipe could have used just a little more flavor or a kick. I agree with the previous poster that it better to make them a little thinner. Next time I make the recipe I am going to grate the onion since the chopped onions didn't seem to fully cook and added a different texture than I like in my potato pancakes.

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my kids love them can make them almost anytime

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Very yummy. We didn't change a thing.

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Despite what previous reviewer said, many restaurants use leftover mashed potatoes to make potato pancakes (I certainly did in my restaurant.

Excellent recipe. Make them thin, add salt and pepper, cook 6-7 minutes on each side.