A Tex Mex mashed potato pancake

Tex Mex Mashed Potato Pancakes

Use our Garlic Mashed Potatoes, onions and poblano peppers to put a bold twist on the traditional potato pancake.

Prep Time:

10 min

Cook Time:

20 min



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  • 1/2 large onion quartered
  • 1 poblano pepper seeded and cut into 4 slices
  • 6 Tablespoons olive oil divided
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 1 Package 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 Teaspoons baking powder
  • Sour cream for garnish
  • Salsa for garnish
  • Cilantro chopped for garnish


  1. Preheat oven to broil.
  2. Place onion and poblano pepper onto a small baking sheet. Brush with 1 teaspoon olive oil and sprinkle with salt and pepper.
  3. Broil for 10-12 minutes or until onions just start to brown. Remove and let cool slightly.
  4. Once safe to handle, dice onions and peppers and set aside.
  5. Add Bob Evans 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 tablespoon olive oil per batch. Spoon potato mixture into pan in about 1/4 cup dollops, cooking 3-4 at a time. Turn to brown on both sides, about 5-7 minutes per side.
  7. Carefully remove to a wire rack to cool slightly. Garnish with sour cream, salsa and cilantro.

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