Potato Pancakes with Avocado Salsa Recipe

Name: Potato Pancakes with Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large avocado, peeled and seeded; 2 medium tomatoes, seeded and finely chopped; 4 green onions, finely chopped; 2 Tbs. lemon juice; 1 tsp. red pepper sauce, such as Tabasco; 1 lb. potatoes, cooked and mashed; 3 Tbs. butter, melted; 2 eggs, lightly beaten; 3 onions, finely chopped; 1/4 cup all-purpose flour; 2 Tbs. self-rising flour; 1/2 tsp. Simply Organic all-purpose seasoning; 1/4 tsp. ground nutmeg; 1/4 tsp. red pepper flakes; Extra virgin olive oil or cooking spray, for frying

Servings: persons

1 large avocado, peeled and seeded
2 medium tomatoes, seeded and finely chopped
4 green onions, finely chopped
2 Tbs. lemon juice
1 tsp. red pepper sauce, such as Tabasco
1 lb. potatoes, cooked and mashed
3 Tbs. butter, melted
2 eggs, lightly beaten
3 onions, finely chopped
1/4 cup all-purpose flour
2 Tbs. self-rising flour
1/2 tsp. Simply Organic all-purpose seasoning
1/4 tsp. ground nutmeg
1/4 tsp. red pepper flakes
Extra virgin olive oil or cooking spray, for frying

1
To make Avocado Salsa: Mash avocado with fork.
2
Stir in tomatoes, green onions, lemon juice, and red pepper sauce.
3
Season with salt and pepper.
4
Mix well, and chill 20 minutes.
5
To make Potato Pancakes: Mash potatoes with butter.
6
Transfer to medium bowl, and add eggs and onions.
7
Sift flours, spices, and salt to taste with potato mixture; stir well to combine.
8
Heat oil in nonstick skillet over medium heat.
9
Spoon potato mixture into skillet in 2-Tbs.
10
dollops.
11
Cook 3 to 4 minutes, then flip, and cook 3 to 4 minutes more, until golden brown.
12
Drain pancakes on paper-towel-lined plate, transfer to separate plate, and keep warm in oven.
13
Repeat process with remaining batter.
14
Serve pancakes warm, topped with Avocado Salsa.

998

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 large avocado, peeled and seeded, 2 medium tomatoes, seeded and finely chopped, 4 green onions, finely chopped, 2 Tbs. lemon juice, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato Pancakes with Avocado Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions