Mexican Potato Pancakes Recipe

Name: Mexican Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups diced tomatoes; 1/2 small onion, chopped; 1 small jalapeno pepper, seeded and chopped; 1 cup water; 1/4 cup canola oil; 5 potato, peeled and grated; salt and pepper to taste; 1 dash hot pepper sauce, or to taste; 1 small onion, minced; 2 eggs; 2 jalapeno pepper, seeded and minced; 3 tablespoons all-purpose flour; 1/4 cup canola oil

Servings: persons

2 cups diced tomatoes
1/2 small onion, chopped
1 small jalapeno pepper, seeded and chopped
1 cup water
1/4 cup canola oil
5 potato, peeled and grated
salt and pepper to taste
1 dash hot pepper sauce, or to taste
1 small onion, minced
2 eggs
2 jalapeno pepper, seeded and minced
3 tablespoons all-purpose flour
1/4 cup canola oil

1
Place tomatoes, onion, jalapeno, and water into the bowl of a blender; blend until smooth. Heat 1/4 cup canola oil in a saucepan over medium heat. Carefully stir in tomato puree, and cook for 15 minutes until thickened.
2
While the sauce is cooking, season the shredded potato to taste with salt, pepper, and hot pepper sauce. Mix in onion, eggs, and jalapeno; sprinkle with flour and mix until thoroughly combined. Heat canola oil in a large skillet over medium-high heat.
3
Drop potato mixture into hot oil by the heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. Drain on paper towels, and continue with remaining potato mixture. Serve the potato pancakes with sauce spooned overtop.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups diced tomatoes, 1/2 small onion, chopped, 1 small jalapeno pepper, seeded and chopped, 1 cup water, and more.

Yes, Mexican Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Potato Pancakes

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