Mexican Potato Pancakes

  • Save Recipe
Mexican Potato Pancakes
  • Prep 20 min
  • Total 20 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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 Jul 16, 2012


  • 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
Make With
Make With
Old El Paso


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    *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.
  • tip 2
    Add diced tomato or onion to the potato mixture for extra texture and flavor.


Nutrition Facts are not available for this recipe
© 2022 ®/TM General Mills All Rights Reserved