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My review
Mexican Potato Pancakes
BRITTNEY LYNN
"This is something I make because my boyfriend had them once, and now wants them HOT!"
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Ingredients
40 m servings 360 calsOriginal recipe yields 6 servings (24 pancakes)
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Directions
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Prep
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Ready In
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 360 calories; 20.7 g fat; 38.5 g carbohydrates; 6.9 g protein; 62 mg cholesterol; 43 mg sodium. Full nutrition
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Reviews
Read all reviews 1518 Ratings
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Most helpful positive review
8/21/2009
The pancakes for this are perfect. I was even able to use frozen shredded potatoes so I wouldn't have to grate my own (I used 1 cup per potato called for). Mine browned perfectly in 3-4 minutes ...
Most helpful critical review
9/28/2009
Bland and kind of boring, made sure to top with salsa and cheese, but didn't eat the leftovers. Won't make again, sorry.
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8/21/2009
The pancakes for this are perfect. I was even able to use frozen shredded potatoes so I wouldn't have to grate my own (I used 1 cup per potato called for). Mine browned perfectly in 3-4 minutes ...
4/30/2008
These friend up great and the directions were easy enough to follow. I did squeeze out as much of the liquid as I could after shredding the potatoes. Also this did not have enough heat for me ...
8/22/2009
this dish is great. I like to also add shreded carrots or other root veggies to the mix.
1/1/2009
I prepared these to add to our tradtional latkes for Hannukkah this year as we were fixing other Mexican foods for dinner this year. I kicked them up a notch by adding chayenne pepper to make th...
5/31/2010
These were very yummy! I just served mine with salsa instead of making the tomato puree..it seemed like a lot of work for basically the same result. I also served with sour cream on top. The dic...
3/26/2010
Made sauce in blender - one can of diced tomatoes with chilis, one onion (quartered), couple spoonfuls of jalapenos (jarred), added to saucepan with oil. Left skin on potatoes, used food proces...
5/15/2011
So good! A great twist on comfort food, and a great option as a side for mexican dishes. Used canned diced tomatoes and followed the recipe as written. I love it when a recipe exceeds my expe...
7/24/2010
I agree with others regarding the salsa being bland, I would rather use one of my mother's authentic salsa recipes for these potato pancakes otherwise the pancakes came out delicious. (Self note...