MEXICAN POTATO PANCAKES
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
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!
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