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Mexican Potato Pancakes Recipe

Recipe by: BRITTNEY LYNN

"This is something I make because my boyfriend had them once, and now wants them HOT!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook15 m
  • Ready In40 m
  • 1Place 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.
  • 2While 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.
  • 3Drop 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.
Ingredients
  • 6 servings
  • 360 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    360
    18%
  • Fat:
    20.7
    32%
  • Carbs:
    38.5
    12%
  • Protein:
    6.9
    14%
  • Cholesterol:
    62
    21%

Based on a 2,000 calorie diet

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