Tex Mex Potato Pancakes
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Tex Mex Potato Pancakes
Serves: Serves 6
Prep Time: 10 mins
Cook Time: 20 mins
Use our Garlic Mashed Potatoes, onions and poblano peppers to put a bold twist on the traditional potato pancake.
Ingredients
- 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
Instructions
- Preheat oven to broil.
- Place onion and poblano pepper onto a small baking sheet and brush with 1 tsp. olive oil and sprinkle with salt and pepper.
- Broil for 10-12 minutes or until onions just start to brown. Remove and set aside to cool slightly.
- Dice onions and peppers and set aside.
- Add Garlic Mashed Potatoes, egg, diced onions and peppers, cheese, flour and baking powder into a large mixing bowl. Stir to combine.
- Place a nonstick skillet over medium- high heat and add about 1 tbsp. olive oil per batch.
- 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.
- Carefully remove to a wire rack to cool slightly. Garnish with sour cream, salsa and cilantro.
Nutritional Information
The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.
| 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 |
Allergen Information
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.
