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
Servings:
6
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Ingredients
- 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
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Bob Evans Garlic Mashed PotatoesInstructions
- Preheat oven to broil.
- Place onion and poblano pepper onto a small baking sheet. Brush with 1 teaspoon olive oil and sprinkle with salt and pepper.
- Broil for 10-12 minutes or until onions just start to brown. Remove and let cool slightly.
- Once safe to handle, dice onions and peppers and set aside.
- Add Bob Evans 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 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.
- Carefully remove to a wire rack to cool slightly. Garnish with sour cream, salsa and cilantro.
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