A great breakfast or brunch option, serve these potato pancakes as an appetizer or as a meal of their own.

 

 

Ingredients

• 2 pounds Yukon Gold or russet potatoes, scrubbed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cumin
• 1 cup chopped onion
• 1 tablespoon vegetable oil
• 1 cup shredded queso fresco or mozzarella cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 to 1/2 cup all-purpose flour
• 2 tablespoons vegetable oil

 

Directions

1. Steam potatoes over slowly boiling water, covered, until tender when pierced with a paring knife, 20 to 30 minutes. Check water level occasionally and add more if needed.
2. While potatoes cook mix together garlic powder, 1/2 teaspoon salt, paprika, coriander and cumin. Set aside.
3. Remove potatoes from heat and cut each in half to cool.
4. Heat a medium skillet over medium heat. Add 1 tablespoon vegetable oil. Add onion and cook 3 to 4 minutes, until soft.
5. Add garlic powder/salt/paprika/coriander/cumin mixture to onions and cook, stirring often for several more minutes. Remove from heat and set aside.
6. Peel cooled potatoes and rice or mash them until smooth. Add onion mixture and mix well. Add cheese and mix well.
7. Season the potato mixture with salt and pepper to taste adding more or less than the amount provided in the recipe.
8. The mixture needs to be firm enough to shape pieces into balls, like dough. If too wet, stir in some of the flour until it has a good consistency to handle.
9. Shape potato mixture into round patties, about 3-inches in diameter and 1/2-inch thick.
10. Heat a heavy skillet over medium-low heat. Add 2 tablespoons vegetable oil. When oil is hot, cook pancakes in batches until golden brown, about 3 minutes per side.
11. Keep warm in a 200°F oven until ready to serve. Serve with salsa if desired.

 

Serves 6

 

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.