Best Mexican Potato Pancakes Recipes

MEXICAN POTATO PANCAKES

Mexican Potato Pancakes image

This is something I make because my boyfriend had them once, and now wants them HOT!

Provided by BRITTNEY LYNN

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

2 cups diced tomatoes
½ small onion, chopped
1 small jalapeno pepper, seeded and chopped
1 cup water
¼ cup canola oil
5 potato, peeled and grated
salt and pepper to taste
1 dash hot pepper sauce, or to taste
1 small onion, minced
2 eggs
2 jalapeno pepper, seeded and minced
3 tablespoons all-purpose flour
¼ cup canola oil

Steps:

Place tomatoes, onion, jalapeno, and water into the bowl of a blender; blend until smooth. Heat 1/4 cup canola oil in a saucepan over medium heat. Carefully stir in tomato puree, and cook for 15 minutes until thickened.
While the sauce is cooking, season the shredded potato to taste with salt, pepper, and hot pepper sauce. Mix in onion, eggs, and jalapeno; sprinkle with flour and mix until thoroughly combined. Heat canola oil in a large skillet over medium-high heat.
Drop potato mixture into hot oil by the heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. Drain on paper towels, and continue with remaining potato mixture. Serve the potato pancakes with sauce spooned overtop.

Nutrition Facts : Calories 359.7 calories, Carbohydrate 38.5 g, Cholesterol 62 mg, Fat 20.7 g, Fiber 5.2 g, Protein 6.9 g, SaturatedFat 2 g, Sodium 43.4 mg, Sugar 4.1 g

MEXICAN POTATO PANCAKES

Mexican Potato Pancakes image

We added taco seasonings to traditional potato pancakes and topped them with guacamole and poached eggs for a Mexican spin on this breakfast favorite.

Provided by By Stephanie Wise

Categories Breakfast

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 very large or 2 small russet potatoes (about 10 oz total)
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
2 tablespoons vegetable oil
Water
White vinegar
4 pasteurized eggs*
4 tablespoons guacamole
Coarse sea salt
Freshly ground black pepper
Torn fresh cilantro leaves, if desired

Steps:

Peel and finely grate potatoes into medium bowl. Add taco seasoning mix; stir to combine.
Heat 12-inch (preferably cast-iron) skillet over medium heat. Add oil; turn skillet to coat.
Shape potato mixture into 4 patties. Squeeze out excess moisture between fingers; place in skillet. With pancake turner, press down on each pancake. Cook 2 to 3 minutes on each side or until golden brown. Remove from skillet; place 2 pancakes on each serving plate. Cover to keep warm.
To poach eggs, fill 2-quart saucepan with a few inches of water and a splash of white vinegar. Heat to just under a simmer (there should be bubbles all over bottom and inside of saucepan but no bubbles coming up to the surface). Break 1 egg into a small dish. Using spatula or wooden spoon, make a whirlpool in the water. Carefully slide egg into center of whirlpool. Cook egg 3 to 5 minutes or until egg is all white and wobbles just a bit. Remove egg with slotted spoon; place on plate. Repeat with remaining eggs.
Spoon 1 tablespoon guacamole onto each pancake. Top each with 1 poached egg. Sprinkle tops with salt, pepper and torn cilantro. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

MEXICAN POTATO PANCAKES

Mexican Potato Pancakes image

This is my husband's favorite dish.

Provided by ALEKSANDRA B.

Categories Potatoes

Time 40m

Number Of Ingredients 5

Ingredients

4 large potatoes,cooked (about 4 cups)
1 c parmesan cheese (or cotijo)
3 Tbsp corn flour ( like for make corn tortillas)
2 large eggs,beaten
salt and pepper

Steps:

1. In a large bowl, mix all ingredients.Form pancakes 2-3 inches big and fry on oil.It can be served with mild salsa.
2. I also serve them in a simple Mexican tomato soup. The soup recipe consists of 2 tomatoes,1/2 onion,2 cloves of garlic, a pinch of cumin.Blend all in a blender.
3. In a 3 quart boil put 3 cups of beef broth.Pour the tomato mixture to the beef broth and boil for a 1/2 hour to reduce liquid.Put potato pancakes into soup and boil for 5 minutes. Season with salt and pepper.

MEXICAN POTATO PANCAKES

Mexican Potato Pancakes image

My hubby travels a lot for business and eats at a lot of places,and when he tells me had a half way descent meal somewhere I try and make that exact dish tens times better so he remembers whose cooking is better(hehehe) Got to keep him coming back to my kitchen! And Happy AT That! :P So I threw together theses amazing potato...

Provided by Elizabeth Lancaster

Categories Pancakes

Time 1h35m

Number Of Ingredients 16

Ingredients

2 1/2 lb potatoes,shredded
1 bunch cilantro, fresh (chopped)
1 c flour
1/2 tsp salt
1/4 c adobo powder
2-3 clove fresh garlic (minced)
1 tsp cumin
1 tsp paprika
1 medium onion(diced)
2 large eggs(beaten)
1/2 medium fresh jalapano (minced) seeded
1-2 medium fresh limes,juiced
TOP WITH MY SALSA VERDE AND SOUR CREAM (OPTIONAL)
sour cream (optional)
fresh cilantro
RECIPE FOLLOWS IN THE STEPS

Steps:

1. Heat a large skillet with oil, lard or butter (I use lard) on medium heat.
2. Shred potatoes (with skin) with a grater or food processor, dice onions and place grated potatoes and onion in large colander and drain well. Using hands, squeeze to extract as much liquid as possible. (VERY IMPORTANT)
3. Transfer mixture to large bowl. Mix in the rest of the ingredients, MINUS the lime juice.
4. mix with hands and make into patties flat patties and place on hot skillet, flipping when cakes have become golden brown.
5. Remove from skillet and place on a plate top with fresh squeezed lime juice, and sour cream and my homemade Verde Salsa.
6. This is for a HUGE Batch: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-salsa/tomatillo-verde-salsa.html?p=4 This is for a smaller batch: https://www.justapinch.com/recipes/main-course/fish/chile-rellenos-with-shrimp-and-salsa-verde.html?p=2
7. This was so good, I was pretty impressed with myself on this dish, I will be making these from here on out. I did place these with eggs too :)
8. Hope these find their way to your table top soon! Enjoy!

MEXICAN POTATO PANCAKES

Mexican Potato Pancakes image

Blogger Stephanie Wise of Girl versus Dough brings the flavors of Mexico to the breakfast table with this potato pancake recipe. Learn to make this recipe with our how-to article.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1 very large or 2 small russet potatoes (about 10 oz total)
1 tablespoon Old El Paso® taco seasoning mix (from 1-oz package)
2 tablespoons vegetable oil
Water
White vinegar
4 pasteurized eggs*
4 tablespoons guacamole
Coarse sea salt
Freshly ground black pepper
Torn fresh cilantro leaves, if desired

Steps:

Peel and finely grate potatoes into medium bowl. Add taco seasoning mix; stir to combine.
Heat 12-inch (preferably cast-iron) skillet over medium heat. Add oil; turn skillet to coat.
Shape potato mixture into 4 patties. Squeeze out excess moisture between fingers; place in skillet. With pancake turner, press down on each pancake. Cook 2 to 3 minutes on each side or until golden brown. Remove from skillet; place 2 pancakes on each serving plate. Cover to keep warm.
To poach eggs, fill 2-quart saucepan with a few inches of water and a splash of white vinegar. Heat to just under a simmer (there should be bubbles all over bottom and inside of saucepan but no bubbles coming up to the surface). Break 1 egg into a small dish. Using spatula or wooden spoon, make a whirlpool in the water. Carefully slide egg into center of whirlpool. Cook egg 3 to 5 minutes or until egg is all white and wobbles just a bit. Remove egg with slotted spoon; place on plate. Repeat with remaining eggs.
Spoon 1 tablespoon guacamole onto each pancake. Top each with 1 poached egg. Sprinkle tops with salt, pepper and torn cilantro. Serve immediately.