4 Reviews

I can't tell you how much we enjoyed this recipe. Just say enough that we've decided this will be a must for our Holiday Breakfast when all our company arrives. It is differant from any method I've ever used so was a little nervous at first to try it. But so glad I did. With this wonderful, clear directions I discovered that this not only taste better than anything I've used before - it's easier to prepare. We are even thinking of adding a little red bell pepper to it next time just for some added color. As it is followed the directions exactly and it was perfect and love the presentation. An yes; the real butter makes a wonderful golden crust. Thanks so much for posting. Made for P-A-R-T-Y event 09.

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Bonnie G #2 December 09, 2009

Umm, ummm Good! Instead of making the traditional sweet rolls/cake for Saturday breakfast, I decided to make a big ole country breakfast and included this yummy recipe. I only used 1 onion as that was all I had and I added a bit of pepper. I thought it was great but then my better half dumped ketchup on them and I tried them that way too and yeah not bad! haha Anyways, be sure and use the real butter so you get the beautiful golden brown crust! Thanks for sharing Charlotte! (Made for ZWT4)

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Sassy in da South May 31, 2008

What a simple but delicious dish, as well as being a great way to use leftover potatoes. The butter really is necessary for the flavor, as is the onion. These look so pretty all browned on the plate.

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Chef jshaffer April 23, 2007

So easy and very good too! I boiled up a tater just for the recipe and actually browned both sides. I enjoyed with ketchup. Thanks Charlotte! Made for ZWT#7-Switzerland.

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Sharon123 June 21, 2011
Rösti (Roesti)