Mexican Potato Pancakes

Mexican Potato Pancakes

14 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m

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

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Adjust Servings

Original recipe yields 24 pancakes



  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)

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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 per side on medium heat. I did add a little extra hot sauce to the batter. I was underwhelmed with the tomato sauce for this. I's a little time consuming to reduce the water out of it and then you're left with a relatively bland conconction. You could tweak aroud with it and get it more interesting and flavorful, or you can skip it altgether and use your favorite salsa. I was tempted to give this recipe a 3 because of it, but I decided that the potatoes were worth a good rating. I'll make them again, thanks!



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 next time I'll just remove the seeds, and leave the ribs in. Quick tip, be sure to keep plenty oil in the bottom of your pan or your cakes will not brown evenly.



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

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Amount Per Serving (6 total)

  • Calories
  • 360 cal
  • 18%
  • Fat
  • 20.7 g
  • 32%
  • Carbs
  • 38.5 g
  • 12%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 70 mg
  • 24%
  • Sodium
  • 108 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Potato Pancakes I


next recipe:

Delicious Stuffed Potato Pancakes