Mexican Potato Pancakes

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.

Peel and shred the potatoes using a fine grater. 

Sprinkle in a few teaspoons of Old El Paso taco seasoning for added spice and flavor; toss to combine.

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.

Place two patties on each plate and top each with a generous dollop of guacamole.

Top each patty with a poached egg, some sea salt, pepper and torn cilantro. Dig in! Breakfast never tasted so indescribably good.