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