Potato pancakes with a twist for those who like it savoury and hot! Have it for breakfast served with eggs or as a side dish.
The pancakes for this are perfect. I was even able to use frozen shredded potatoes so I wouldn't have to grate my own (I used 1 cup per potato called for). Mine browned perfectly in 3-4 minutes per side on medium heat. I did add a little extra hot sauce to the batter. I was underwhelmed with the tomato sauce for this. I's a little time consuming to reduce the water out of it and then you're left with a relatively bland conconction. You could tweak aroud with it and get it more interesting and flavorful, or you can skip it altgether and use your favorite salsa. I was tempted to give this recipe a 3 because of it, but I decided that the potatoes were worth a good rating. I'll make them again, thanks! - 21 Aug 2009 (Review from Allrecipes US | Canada)
These friend up great and the directions were easy enough to follow. I did squeeze out as much of the liquid as I could after shredding the potatoes. Also this did not have enough heat for me next time I'll just remove the seeds, and leave the ribs in. Quick tip, be sure to keep plenty oil in the bottom of your pan or your cakes will not brown evenly. - 30 Apr 2008 (Review from Allrecipes US | Canada)
this dish is great. I like to also add shreded carrots or other root veggies to the mix. - 22 Aug 2009 (Review from Allrecipes US | Canada)