Mexican Potato Pancakes

Name: Mexican Potato Pancakes
Prep time: 1 h 10 min
Cook time: 25 min
Total time: 1 h 35 min
Yield: 4-5 People
Cuisine: Mexican
Ingredients: 2 1/2 lb potatoes,shredded; 1 bunch cilantro, fresh (chopped); 1 c flour; 1/2 tsp salt; 1/4 c adobo powder; 2-3 clove fresh garlic (minced); 1 tsp cumin; 1 tsp paprika; 1 medium onion(diced); 2 large eggs(beaten); 1/2 medium fresh jalapano (minced) seeded; 1-2 medium fresh limes,juiced; TOP WITH MY SALSA VERDE AND SOUR CREAM (OPTIONAL); sour cream (optional); fresh cilantro; RECIPE FOLLOWS IN THE STEPS

By Elizabeth Lancaster
@SimplyfromScratch2037

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 pancakes this morning, and they were a HUGE hit! Yet for me, He had plain Jane potato pancakes at IHOP while in Oklahoma, and so I took it up a few notches!!!! And it was well worth it:) I hope these find there way your breakfast table soon or even dinner! Enjoy!

Rating:

★★★★★ 1 vote5

Comments:

10 Comments

Serves:

4-5 People

Prep:

1 Hr 10 Min

Cook:

25 Min

Method:

No-Cook or Other

Ingredients

2 1/2 lb

potatoes,shredded
1 bunch

cilantro, fresh (chopped)
1 c

flour
1/2 tsp

salt
1/4 c

adobo powder
2-3 clove

fresh garlic (minced)
1 tsp

cumin
1 tsp

paprika
1 medium

onion(diced)
2 large

eggs(beaten)
1/2 medium

fresh jalapano (minced) seeded
1-2 medium

fresh limes,juiced
TOP WITH MY SALSA VERDE AND SOUR CREAM (OPTIONAL)
·

sour cream (optional)
·

fresh cilantro
RECIPE FOLLOWS IN THE STEPS
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How to Make Mexican Potato Pancakes

Step-by-Step

Heat a large skillet with oil, lard or butter (I use lard) on medium heat.
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)
Transfer mixture to large bowl. Mix in the rest of the ingredients, MINUS the lime juice.
mix with hands and make into patties flat patties and place on hot skillet, flipping when cakes have become golden brown.
Remove from skillet and place on a plate top with fresh squeezed lime juice, and sour cream and my homemade Verde Salsa.
This is for a HUGE Batch:
Tomatillo Verde Salsa

This is for a smaller batch: Chile Relleno's with Shrimp and Salsa Verde
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 :)
Hope these find their way to your table top soon! Enjoy!