I liked this recipe but made a few modifications. I omitted onion and used just leeks. I also sprayed the tops of the mounds (too wet to get "patties") with spray and cooked about an additional 10 minutes. Next time I would drain the potatoes to remove some moisture and perhaps flip halfway through cooking. I did like how the potatoes got crispy without frying! I would probably make this again but maybe for breakfast with eggs rather than as a dinner.
I agree with the other posters. Blah! Husband loved them, but he was probably starving. I just noticed that this recipe is marked as being Test Kitchen Guaranteed?? You really messed this one up, Cooking Light!
My husband really liked these but I was not as thrilled with the sogginess and flavor even after fully cooked. I flipped the pancakes to form a crust on both sides after finding that the crust improves them immensely. I might make these again if I have the ingredients but won't seek it out.
As I suspected, I should have wrung out the potatoes. We thought these had good flavor, but they stuck to the pan horribly and I was not stingy with the spray. I am going to try these again, minus the moisture and try putting them on the non-stick griddle. My go-to potato pancake recipe otherwise is from Joy of Cooking, but I think these have more flavor.
Considering all the changes I'd have to make to make this palatable, I wouldn't even go so far as to say that it has potential. How could they skip the step of drying the shredded potatoes before proceeding? The family hated this recipe.
While this recipe was alright, I'm still searching for a better potato pancake recipe. I did make a few changes based on the suggestions here- I made sure I really dried out the potatoes and also the onion mixture before mixing them all together. I also added 1/2 cup of bread crumbs to the pancake mixture to make sure it stuck together better- which definitely helped and also added to the taste. I also did flip them after about 15 minutes of cooking in the oven. Overall, they turned out alright, but I'm still looking for a better recipe.
We loved this recipe, but we did make a few changes, 1. wrung out the potatoes as a previous reviewer mentioned, 2. no onions or leeks, 3. flip at 15-20 minutes and let cook for 5-8 more minutes to brown the other side. 4.do not LIGHTLY coat pan with cooking spray, give it a good coating, cheese sticks at the edges. We made a half batch and used 1 egg and they held together wonderfully, although I was concerned at first. My husband voted them a "do-again" recipe. I hope someone else has as good of results as we did.
This was a flop. First, if anyone has shredded potatoes, you have to get the water out of the potatoes. Second, eggs do not hold together potatoes and onions. There has to be bread crumbs or some other substance. I had high hopes, but it was a disappointment.
Cooking Light should issue a formal apology for this one. Bland, soggy, stuck to the pan. In the time between grating the potatoes and actually making the cakes, I had to drain probably 2 cups of liquid, along with egg and probably flavor. Waste of potatoes.
The best thing I can say is that this smelled good in the preparation, but failed in the concept. This was soggy, lacking in texture, and needed to be sauteed vs. baked. The flavors were "OK," but the limp product that was produced at the designated cooking time was awful. We cooked longer, but the best part was the lowfat sour cream and bacon sprinkles. The whole thing made me sad.
We did not like this at all. It was mushy on the inside and did not have much flavor at all. I would not make this again.