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Mexican Potato Pancakes
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Prep Time:
20 minutes
Total Time:
20 minutes
Revamp your breakfast with Mexican-inspired potato pancakes seasoned with taco flavors, served with creamy guacamole and perfectly poached eggs.
Ingredients:
  • 1 very large or 2 small russet potatoes (about 10 oz total)
  • 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2 tablespoons vegetable oil
  • Water
  • White vinegar
  • 4 pasteurized eggs*
  • 4 tablespoons guacamole
  • Coarse sea salt
  • Freshly ground black pepper
  • Torn fresh cilantro leaves, if desired
Instructions:
  • Peel and grate the potatoes into a bowl. Mix in the taco seasoning until well combined.
  • In a large cast-iron skillet over medium heat, add oil and swirl to coat the skillet evenly.
  • Form potato mixture into 4 patties, gently squeezing out any excess moisture. Place patties in a skillet and press down with a spatula. Cook for 2 to 3 minutes on each side until golden brown. Transfer to serving plates, 2 pancakes on each plate, and cover to maintain warmth.
  • Prepare a 2-quart saucepan with a splash of white vinegar and water, then bring it to just under a simmer. Create a whirlpool in the water and gently add 1 egg to the center. Cook for 3 to 5 minutes until the egg is white and slightly wobbly. Use a slotted spoon to transfer the poached egg to a plate. Repeat with the rest of the eggs.
  • Spread 1 tablespoon of guacamole on each pancake, place a poached egg on top, sprinkle with salt, pepper, and torn cilantro, and enjoy right away.

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