Mexican Potato Pancakes

Hi there!

First thing’s first: The winner of my non-GMO goodie bag giveaway is Mariah. Congrats, Mariah! I’ve emailed you for your address.

Here’s a fun little fact: October is Non-GMO month!

Speaking of October, can you guys believe that we’re already a week into it?! As a food blogger, I’ve been having a bit of a tough time getting into an autumn recipe groove since it’s been so hot and summery in the San Diego area. I’ve been seeing soup recipes and pumpkin everything all over the place, and I just couldn’t get into it all of last month as I cannonballed into my pool every chance I got to try to keep cool.

Fortunately, we finally got some rain early this week (!!) and temperatures have been in the 70s. It has been glorious! It’s apparently going to be 90 this weekend, but the break in heat has felt so nice… and now I’m finally feeling excited for pumpkin recipes! Today’s recipe actually doesn’t have anything to do with pumpkin, so I digress… but what it does have to do with is potatoes:

Potatoes are grown year-round here in the states, but they always remind me of fall and wintertime. I just read the other day that the fall crop of potatoes comprises about 90 percent of potato production, so if you’re eating anything potato in America, chances are pretty high that it was harvested during this time of the year.

Potatoes tend to be people pleasers. Anytime I make traditional potato pancakes or these rosti potatoes, they’re a hit with everyone. For this recipe, I had the idea of putting a fun southwestern flair on potato pancakes.

To give it that flair, I used some produce and flavors common in Mexican dishes, including jalapeño pepper, avocado, red bell pepper, salsa, cilantro, corn and cayenne pepper. I used corn straight off the cob, but you can sub 3/4 cup of frozen corn kernels if you don’t have fresh available.

After I shredded my russet potatoes – or more accurately, had my food processor do the work and shred them for me – I combined them in a bowl with chopped sweet onion, the peppers, corn kernels, some whole wheat flour, a bit of melted butter and a few seasonings.

After everything was combined well, I formed the potato pancakes and lightly sautéed them in oil until nicely browned.

To give the pancakes more southwestern flavor, I topped each with a big dollop of avocado cream, which I created by combining mashed avocado, salsa and sour cream together. I sprinkled chopped cilantro on top, and that’s all she wrote!

Mexican Potato Pancakes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 10

Calories 290 kcal

Ingredients

  

1x2x3x

• 3 medium russet potatoes around 250 g each
• 1 jalapeño pepper
• 1 ear of corn or 3/4 cup frozen corn kernels thawed
• 1 bell pepper I used 1/2 red and 1/2 green
• 1/4 sweet onion
• 1/4 cup whole wheat flour
• 2 TBSP melted butter
• 1/2 medium avocado
• 1/4 cup salsa
• 1/4 cup sour cream
• 2 TBSP vegetable oil
• 1 TSP cayenne pepper
• 1 TSP salt
• 1/2 TSP pepper
• Chopped cilantro for sprinkling on top

Instructions

 

• Shred potatoes by hand or with a food processor. Squeeze out excess water and place in a large bowl.
• Chop the peppers and sweet onion. If using fresh corn, remove the kernels from the cob. Place in the potato bowl.
• Add in flour, melted butter, cayenne pepper, salt and pepper. Toss to combine evenly.
• Form 10 potato patties by hand, cupping together so that the mixture sticks together pretty well.
• Heat 1 TBSP of the vegetable oil in a large skillet over medium heat. Place 5 of the pancakes in the pan, moderately flattening them with a spatula. Cook until lightly browned on each side, then place on a paper towel lined plate to drain any excess oil. Repeat this process for the remaining 5 pancakes.
• To make the avocado cream: Mash the avocado. Fold it into a bowl with the salsa and sour cream, mixing together well.
• Once the pancakes are ready, place on a serving dish. Top each one with a large dollop of avocado cream. Chop some cilantro to taste, and sprinkle on top of the pancakes. Serve while they're warm!

Nutrition

Serving: 2gCalories: 290kcalCarbohydrates: 38gProtein: 6gFat: 14gSaturated Fat: 4gCholesterol: 14mgFiber: 5g

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