Mexican Potato Pancakes

Prep 20 min
Total 20 min
Servings 4

We added taco seasonings to traditional potato pancakes and topped them with guacamole and poached eggs for a Mexican spin on this breakfast favorite.

By Stephanie Wise

Updated July 16, 2012

Make with

Old El Paso

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

Steps

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.

*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.

No nutrition information available for this recipe