Use our Garlic Mashed Potatoes, onions and poblano peppers to put a bold twist on the traditional potato pancake.
10 mins
20 mins
Serves 6
6 tbsp | Olive Oil, divided use |
1/2 | Large Onion, quartered |
1 | Poblano Pepper, seed and sliced into 4 slices |
1/2 tsp | Salt |
1/4 tsp | Black Pepper |
1 pkg | Bob Evans Garlic Mashed Potatoes |
1 | Egg, beaten |
1/2 cup | Mexican Blend Cheese or Pepper Jack cheese, shredded |
1/3 cup | All Purpose Flour |
1 1/2 tsp | Baking Powder |
For Garnish: | Sour Cream, Salsa, Fresh Cilantro, chopped |
1 | Preheat oven to broil. |
2 | Place onion and poblano pepper onto a small baking sheet and brush with 1 tsp. olive oil and sprinkle with salt and pepper. |
3 | Broil for 10-12 minutes or until onions just start to brown. Remove and set aside to cool slightly. |
4 | Dice onions and peppers and set aside. |
5 | Add Garlic Mashed Potatoes, egg, diced onions and peppers, cheese, flour and baking powder into a large mixing bowl. Stir to combine. |
6 | Place a nonstick skillet over medium- high heat and add about 1 tbsp. olive oil per batch. |
7 | Spoon potato mixture into pan in about ¼ cup dollops, cooking 3-4 at a time. Turn to brown on both sides, about 5-7 minutes per side. |
8 | Carefully remove to a wire rack to cool slightly. Garnish with sour cream, salsa and cilantro. |
Calories | 310 |
Total Fat | 22 g |
Saturated Fat | 6 g |
Cholesterol | 50 mg |
Sodium | 890 mg |
Total Carbs | 25 g |
Dietary Fiber | 2 g |
Protein | 6 g |
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.