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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.

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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