This is my own, simple recipe for some of the BEST potato pancakes. They're browned and crispy on the outside and creamy on the inside, with little bits of hickory smoked bacon and delicious cheddar. They are always a big hit! The key to making them is to leave them alone. Have your skillet at the right temperature, follow the instructions, and resist the temptation to move them around in the pan. I use no binders, so there is no raw egg or raw flour taste. The crispy browned part of the potatoes is what holds it together (and adds to the flavor.) Remember to handle gently.