I think baking is a good idea.  You may want to try an egg wash on it and then bake to see if i9t adds some color. Broiling after also sounds like a good idea.  Or, if you have a big enough flat iron surface, bake and then fry/grill on the flatiron.

Real potatoes would have the starch in them. Maybe work on some smaller versions until you find one that works. I would see if I could find some potato starch, or even some tapioca starch to see if it may help hold them together.

Try it with some real potatoes, I know I have tried to make potato cakes from instant and they would not hold together even adding in an egg and some flour.

I have to say you are a very inventive person and thoughtful also, going through all of this to make the parties a hit.

He's an even better in person.  Spent half a day with him in Detroit a year or so ago and had a great time.

Real potatoes would have the starch in them. Maybe work on some smaller versions until you find one that works. I would see if I could find some potato starch, or even some tapioca starch to see if it may help hold them together.

Try it with some real potatoes, I know I have tried to make potato cakes from instant and they would not hold together even adding in an egg and some flour.

I have to say you are a very inventive person and thoughtful also, going through all of this to make the parties a hit.

Ribs wrapped, Iv never had happen. Every time in aluminum tray covered with foil. Last Saturday brisket one hole off to side and don't think was touching meat. Could be different rubs.

Epic fail! Or at least I now know one way not to do it!

The fry started to disinigrate as it cooked. I ended up with a lot of potato pieces floating around in the pan that were a nice golden color. However the fry itself remained white and the center was still frozen. I saw this happen to a guy on YouTube, but he was more interested in making loud comments instead of looking at what he thought went wrong.

My next attempt will be to see if I can bake the fry first and then fry it to give it a bit of color. A friend also suggested broiling it. I don't know if real potates would make a difference over instant. I will give it a couple more tries before throwing in the towel.

Getting ready for the initial run. Going to use a chafing dish to fry in. Waiting for the temp to get to 350* F.

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Kristin saw Tenderloin in Martins for $10/lb.  From Australia no less.  Never been a Steak n Eggs guy, but had not eaten yet so had a late breakfast! IT was 130° when taken off heat.  It is wonderfully tender, will go well with a Béarnaise Sauce, Hasselbeck Potatoes and creamed Spinach this weekend!  I am still a pork guy when it comes to Breakfast, will leave the Steaks for someone else!

Thanks Lew. Will definitely try to get to John's, or Ishcabibbles on way in. We are taking a red eye so will be there in the morning. Based on what I have read, and your recommendations, will probably try ray's and judges the rest of my time in the area. Thanks.

I know John's is open 10-5 on Tues-Sat and closed on Sun/Mon.

Thanks Lew. Will definitely try to get to John's, or Ishcabibbles on way in. We are taking a red eye so will be there in the morning. Based on what I have read, and your recommendations, will probably try ray's and judges the rest of my time in the area. Thanks.

Headed to Philadelphia, then Lansdale, PA area in late June. Any recommendations in general Lansdale area for a good Cheesesteak?

Google search mentions Giuliano's, Pudge's, and Ray's...I have never been to either.

For Philly John's Roast Pork (but they have early hours), Ishkabibbles and Angelo's.  I have been to the first two and they are really good.