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Mexican Potato Pancakes


"This is something I make because my boyfriend had them once, and now wants them HOT!"
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40 m servings 360 cals
Original recipe yields 6 servings (24 pancakes)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 15
  1. 18 Ratings

Most helpful positive review

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 ...

Most helpful critical review

Bland and kind of boring, made sure to top with salsa and cheese, but didn't eat the leftovers. Won't make again, sorry.

Most helpful
Most positive
Least positive

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 ...

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 ...

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

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 th...


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 dic...

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 proces...

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 expe...

I agree with others regarding the salsa being bland, I would rather use one of my mother's authentic salsa recipes for these potato pancakes otherwise the pancakes came out delicious. (Self note...