ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Mexican Potato Pancakes

Jump start your breakfasts with delicious potato pancakes featuring guacamole and poached eggs.

stephanie_wise_100x100
Betty Blogger
Words cannot describe how much I loved these Mexican potato pancakes the first time I’d eaten them. It was a lazy Sunday summer morning and the hubs decided to make us a special breakfast. (This doesn’t happen often, so I definitely took him up on it!) A few sips of coffee later, he presented the pancakes and we devoured them. And we hadn’t enjoyed them since, until recently, that is. 

I don’t know what got me craving this Mexican breakfast again. Was it the crispy edges of the shredded potatoes? The cool creaminess of the guacamole? The salty yolk of the poached egg? Whatever it was, I made them again with a few minor tweaks to my husband’s original recipe, and we were made even more speechless by their deliciousness.

Now, it’s your turn to enjoy them! Start by gathering all the ingredients you need.

PHOTO1MexCakes
Peel and shred the potatoes using a fine grater. 
PHOTO2MexCakes
Sprinkle in a few teaspoons of Old El Paso® taco seasoning for added spice and flavor; toss to combine.
PHOTO3MexCakes
Divide the potatoes into four patties. Squeeze out any excess moisture, and place them in a medium-hot oiled skillet. Cook both sides until they’re crispy and a deep golden brown. PHOTO4MexCakes
Place two patties on each plate and top each with a generous dollop of guacamole. PHOTO5MexCakes
Top each patty with a poached egg, some sea salt, pepper and torn cilantro. Dig in! Breakfast never tasted so indescribably good. MexicanPotatoPancakes

REVIEWS & COMMENTS

More To Explore
powered by ZergNet
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close