Mexican Potato Pancakes

Mexican Potato Pancakes

Blogger Stephanie Wise of Girl versus Dough brings the flavors of Mexico to the breakfast table with this potato pancake recipe. Learn to make this recipe with our how-to article.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

2

servings

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.
Makes 2 servings (2 pancakes each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*Pasteurized eggs are uncooked eggs that have been heat-treated to kill bacteria which can cause food poisoning and gastrointestinal distress. Because the eggs in this recipe are not cooked, be sure to use pasteurized eggs. They can be found in the dairy case at large supermarkets.
Add diced tomato or onion to the potato mixture for extra texture and flavor.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.