MEXICAN POTATO PANCAKES
This is my husband's favorite dish.
Provided by ALEKSANDRA B.
Categories Potatoes
Time 40m
Number Of Ingredients 5
Steps:
- 1. In a large bowl, mix all ingredients.Form pancakes 2-3 inches big and fry on oil.It can be served with mild salsa.
- 2. I also serve them in a simple Mexican tomato soup. The soup recipe consists of 2 tomatoes,1/2 onion,2 cloves of garlic, a pinch of cumin.Blend all in a blender.
- 3. In a 3 quart boil put 3 cups of beef broth.Pour the tomato mixture to the beef broth and boil for a 1/2 hour to reduce liquid.Put potato pancakes into soup and boil for 5 minutes. Season with salt and pepper.
MEXICAN POTATO PANCAKES
My hubby travels a lot for business and eats at a lot of places,and when he tells me had a half way descent meal somewhere I try and make that exact dish tens times better so he remembers whose cooking is better(hehehe) Got to keep him coming back to my kitchen! And Happy AT That! :P So I threw together theses amazing potato...
Provided by Elizabeth Lancaster
Categories Pancakes
Time 1h35m
Number Of Ingredients 16
Steps:
- 1. Heat a large skillet with oil, lard or butter (I use lard) on medium heat.
- 2. Shred potatoes (with skin) with a grater or food processor, dice onions and place grated potatoes and onion in large colander and drain well. Using hands, squeeze to extract as much liquid as possible. (VERY IMPORTANT)
- 3. Transfer mixture to large bowl. Mix in the rest of the ingredients, MINUS the lime juice.
- 4. mix with hands and make into patties flat patties and place on hot skillet, flipping when cakes have become golden brown.
- 5. Remove from skillet and place on a plate top with fresh squeezed lime juice, and sour cream and my homemade Verde Salsa.
- 6. This is for a HUGE Batch: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-salsa/tomatillo-verde-salsa.html?p=4 This is for a smaller batch: https://www.justapinch.com/recipes/main-course/fish/chile-rellenos-with-shrimp-and-salsa-verde.html?p=2
- 7. This was so good, I was pretty impressed with myself on this dish, I will be making these from here on out. I did place these with eggs too :)
- 8. Hope these find their way to your table top soon! Enjoy!
MEXICAN POTATO PANCAKES
We added taco seasonings to traditional potato pancakes and topped them with guacamole and poached eggs for a Mexican spin on this breakfast favorite.
Provided by By Stephanie Wise
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Peel and finely grate potatoes into medium bowl. Add taco seasoning mix; stir to combine.
- Heat 12-inch (preferably cast-iron) skillet over medium heat. Add oil; turn skillet to coat.
- 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.
- 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.
- Spoon 1 tablespoon guacamole onto each pancake. Top each with 1 poached egg. Sprinkle tops with salt, pepper and torn cilantro. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
POBLANO POTATO SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a large pot and add salted water to cover. Bring to a boil over medium heat and cook until tender when pierced with a knife, about 20 to 30 minutes. Drain the potatoes and let cool slightly.
- Meanwhile, preheat a grill or grill pan to medium-high heat. Add the corn to the grill and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.
- Put the potatoes in a large serving bowl. Using a sharp knife, carefully cut the kernels off the cobs and add them to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad, to taste, with salt and pepper and serve.
POTATO PANCAKES I
This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.
Provided by FISHLOVE
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
- Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
- Turn oven to low, about 200 degrees F (95 degrees C).
- Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.
Nutrition Facts : Calories 283 calories, Carbohydrate 46.7 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 5.8 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 414.8 mg, Sugar 2.8 g
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