Mexican Potato Pancakes

Mexican Potato Pancakes

14
BRITTNEY LYNN 0

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

Ingredients

40 m {{adjustedServings}} servings 360 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

14
  1. 16 Ratings

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The pancakes for this are perfect. I was even able to use frozen shredded potatoes so I wouldn't have to grate my own (I used 1 cup per potato called for). Mine browned perfectly in 3-4 minutes ...

These friend up great and the directions were easy enough to follow. I did squeeze out as much of the liquid as I could after shredding the potatoes. Also this did not have enough heat for me ...

this dish is great. I like to also add shreded carrots or other root veggies to the mix.