Tex- Mex Potato Pancakes will spice up any dinner and make a pretty good after school snack! One of my favorite sides kicked up with roasted onions and Poblano pepper. Made quick and easy using Bob Evans Garlic Mashed Potatoes.
This is a sponsored post in partnership with Bob Evans Farms.
Potato Pancakes are one of my favorites and they remind me so much of the time I spent as a kid in my great grandma’s kitchen. We called her version tater fritters and they were my favorite.
When my boys were little we always had leftover mashed potatoes and the best way to use them up was to make Potato Pancakes. They loved them with ketchup but I always dipped mine in sour cream.
Nowadays, leftover mashed potatoes do not exist. The boys basically eat me out of house and home on a daily basis. Enter the ever handy and oh so delicious Bob Evans Mashed Potatoes. When I get a hankering for potato pancakes or Mamaw Pearlie’s tater fritters, I can just whip them up in no time.
I kicked these potato pancakes up with roasted onions and poblano peppers.
I mixed the roasted vegetables in with an egg, a bit of flour and baking powder, plus a little shredded cheese and Bob Evans Garlic Mashed Potatoes.
They come together really quick and then I just fried them up with a bit of oil. So easy!
I finished these potato cakes off with a dab of sour cream, salsa and some fresh cilantro. A perfect compliment to just about any meal.
It had been a really long time since I had made potato pancakes and the kids had forgot how much they loved them. I will be adding these into the weekly dinner rotation for sure.
You can change up these Potato Pancakes with your favorite seasonings and toppings. Go wild with green onions and bacon or extra cheese. The possibilities are endless!
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- 6 tablespoons olive oil, divided use
- ½ large onion, quartered
- 1 poblano pepper, seeded and sliced into 4 slices
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 24 oz Bob Evans Garlic Mashed Potatoes
- 1 egg, beaten
- ½ cup shredded Mexican Blend or Pepper Jack cheese
- ⅓ cup all purpose flour
- 1½ teaspoon baking powder
- for garnish:
- sour cream
- salsa
- fresh cilantro
- Preheat oven to broil.
- Place onion and poblano pepper onto a small baking sheet and 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 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 tablespoon 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.
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