Mexican Potato Pancakes Recipe -
Mexican Potato Pancakes Recipe
  • READY IN 40 mins

Mexican Potato Pancakes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 24 pancakes Change Servings
  • PREP

    25 mins
  • COOK

    15 mins

    40 mins


  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 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!

Most Helpful Critical Review
Sep 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.

Apr 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.

Aug 24, 2009

this dish is great. I like to also add shreded carrots or other root veggies to the mix.

Jan 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.

Jan 04, 2008


Jun 01, 2010

These were very yummy! I just served mine with salsa instead of making the tomato 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!

Mar 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!


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  • Calories
  • 360 kcal
  • 18%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 43 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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