Mexican Potato Pancakes

 

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

• 1 Peel and finely grate potatoes into medium bowl. Add taco seasoning mix; stir to combine.
• 2 Heat 12-inch (preferably cast-iron) skillet over medium heat. Add oil; turn skillet to coat.
• 3 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.
• 4 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.
• 5 Spoon 1 tablespoon guacamole onto each pancake. Top each with 1 poached egg. Sprinkle tops with salt, pepper and torn cilantro. Serve immediately.