Mexican Potato Pancakes

Rating: 4.17 stars
18 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This is something I make because my boyfriend had them once, and now wants them HOT!

By BRITTNEY LYNN
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement

  • 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:
359.7 calories; 6.9 g protein; 38.5 g carbohydrates; 62 mg cholesterol; 43.4 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

SunnyByrd
Rating: 4 stars
08/21/2009
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 per side on medium heat. I did add a little extra hot sauce to the batter. I was underwhelmed with the tomato sauce for this. I's a little time consuming to reduce the water out of it and then you're left with a relatively bland conconction. You could tweak aroud with it and get it more interesting and flavorful or you can skip it altgether and use your favorite salsa. I was tempted to give this recipe a 3 because of it but I decided that the potatoes were worth a good rating. I'll make them again thanks! Read More
Helpful
(22)

Most helpful critical review

Anna K. Crossley
Rating: 2 stars
09/28/2009
Bland and kind of boring made sure to top with salsa and cheese but didn't eat the leftovers. Won't make again sorry. Read More
Helpful
(5)
18 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
SunnyByrd
Rating: 4 stars
08/21/2009
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 per side on medium heat. I did add a little extra hot sauce to the batter. I was underwhelmed with the tomato sauce for this. I's a little time consuming to reduce the water out of it and then you're left with a relatively bland conconction. You could tweak aroud with it and get it more interesting and flavorful or you can skip it altgether and use your favorite salsa. I was tempted to give this recipe a 3 because of it but I decided that the potatoes were worth a good rating. I'll make them again thanks! Read More
Helpful
(22)
SunnyByrd
Rating: 4 stars
08/21/2009
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 per side on medium heat. I did add a little extra hot sauce to the batter. I was underwhelmed with the tomato sauce for this. I's a little time consuming to reduce the water out of it and then you're left with a relatively bland conconction. You could tweak aroud with it and get it more interesting and flavorful or you can skip it altgether and use your favorite salsa. I was tempted to give this recipe a 3 because of it but I decided that the potatoes were worth a good rating. I'll make them again thanks! Read More
Helpful
(22)
Matt Grifo
Rating: 4 stars
04/30/2008
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 next time I'll just remove the seeds and leave the ribs in. Quick tip be sure to keep plenty oil in the bottom of your pan or your cakes will not brown evenly. Read More
Helpful
(19)
Advertisement
megan
Rating: 4 stars
08/24/2009
this dish is great. I like to also add shreded carrots or other root veggies to the mix. Read More
Helpful
(10)
Julie Hiller Nagel
Rating: 5 stars
01/01/2009
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 them spicier. They turned out exceptionally crispy with just the right mount of heat. My family asked me to fix them again for next year. They can be fixed ahead and frozen. Read More
Helpful
(9)
chefsruleforever
Rating: 5 stars
01/04/2008
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm Read More
Helpful
(8)
Advertisement
newsox
Rating: 5 stars
06/01/2010
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 diced jalapeno gave it a nice kick. Very tasty! Read More
Helpful
(7)
Marie Medek Brenden
Rating: 4 stars
03/29/2010
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 processor with the shredding blade added couple of spoonfuls of jalapenos (jarred) too. Used eggbeaters and chinese hot sauce (about a tablespoon). The sauce was amazing.. I would put this on everything! Not the healthiest but really tasty way to use up some of my potatoes! Read More
Helpful
(6)
Anna K. Crossley
Rating: 2 stars
09/28/2009
Bland and kind of boring made sure to top with salsa and cheese but didn't eat the leftovers. Won't make again sorry. Read More
Helpful
(5)
Loves2Cook
Rating: 5 stars
05/16/2011
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 expectations as this did! I think next time I'll make pizzas or open face sandwiches with the pancakes by topping with taco meat cheese and other taco stuff. Read More
Helpful
(5)
More Reviews
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 07/02/2020